Chili Mac & Cheese.

Holy crap this was good. My boyfriend said it tasted like a really fancy hamburger helper - I say it tasted like heaven. I'm really not sure why, but mine didn't end up looking much like the picture in Cooking Light - but I swear I followed the recipe! And I still can't believe this wasn't a million calories.

What you need...

• 1 teaspoon canola oil


• 3/4 pound light ground beef (or turkey)


• 1 teaspoon garlic powder


• 1 teaspoon ground coriander


• 1 teaspoon ground cumin


• 2 teaspoons chili powder


• 2 cups fat-free, lower-sodium beef broth


• 1 cup water


• 1 (10-ounce) can mild diced tomatoes and green chiles, undrained


• 8 ounces uncooked elbow macaroni


• 1/2 cup fat-free milk


• 4 ounces 1/3-less-fat cream cheese


• 4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese

How to make it....

Heat a Dutch oven over medium-high heat. What is a dutch oven, you ask? I have no idea - just use a big pot! Don't have a big pot? Yeah, I can't find mine either. So just use a medium-sized pot and hope it doesn't boil over...works like a charm (errr...kind of). Add oil to your non-dutch oven. Add beef and next 4 ingredients; cook until browned.



Add broth, water, and tomatoes then bring to a boil.



Stir in macaroni and cover - this is where things get sketchy if you're using a medium-sized pot...but just go with it.



Cook  for 10 minutes or until macaroni is done and all the juices have been absorbed.



Heat milk and cream cheese in a saucepan over medium heat. Cook until the cheese melts, stirring frequently.



Remove cheesy mixture from the heat and stir in cheddar.



Add cheese sauce to macaroni mixture.



Stir until coated evenly.



All joking aside, if these pictures aren't making your mouth water then I think you need to go see a doctor....because I don't think you're a human.



This heavenly creation serves six. Each serving size is 1 cup, containing only 342 calories and 12.3g of fat! Seriously, go make this immediately...if not before. K, byeeee!