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Chili-Cheese Mac

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

15 minutes


1  tsp.  canola oil

3/4   lb.  ground round

1  tsp.  garlic powder

1  tsp.  ground cumin

2  tsp.  chili powder

2 c.  c.  fat-free, low-sodium beef broth

1 can   can (10-oz.)  mild diced tomatoes & green chilies, undrained

8   oz.  whole-wheat elbow macaroni, uncooked

1/2   c.  fat-free milk

4   oz.  low-fat cream cheese

4 1/2   oz.  finely shredded reduced-fat sharp cheddar cheese


Place a Dutch oven or large pan over Medium-High heat. Add oil.

Add beef, garlic powder, cumin and chili powder. Cook 3 minutes using a fork to break up the meat as it cooks.

Add broth, 1/3 cup water, and tomatoes; bring to a boil.

Stir in macaroni; cover and cook 10 minutes or until macaroni is done. Remove from heat and set aside.

Heat milk and cream cheese in a saucepan over Medium heat. Cook 4 minutes or until cheese melts, stirring frequently.

Remove from heat and stir in cheddar.

Add cheese sauce to macaroni mixture; toss well to coat and serve.
Nutritional Information
Serving size: 1 cup, Calories: 300, Total Fat: 8g, Saturated Fat: 2.5g, Sodium: 600mg, Carbohydrates: 32g, Dietary Fiber: 4g, Protein: 24g
My H-E-B Health and Wellness

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