Chili Cheese Macaroni 

By using better for you ingredients, you won’t feel guilty indulging in this cheesy dish! 


  • 1 lb extra lean ground beef 
  • 1 sweet onion, diced
  • 2 jalapeños, seeds and stems removed, diced 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper (optional) 
  • 1 teaspoon crushed red pepper 
  • 1 Tablespoon chili powder 
  • 1/2 teaspoon black pepper 
  • 1 can (2 cups) fat free low sodium beef broth 
  • 8 oz whole wheat pasta (I used elbow noodles and penne in an attempt to clean out my cupboards, but use any shape you like!) 
  • 1 can salt free Rotel, undrained
  • 1/2 cup fat free milk
  • 4 oz reduced fat cream cheese 
  • 4 oz shredded cheese (I used 2 oz Monterey Jack and 2 oz cheddar, but feel free to get creative!) 


  1. Cook ground beef, onion, and jalapeños in large pan  until beef is no longer pink, adding in seasonings after about 2 minutes. 
  2. Pour broth, noodles, and canned tomatoes into pan and bring to boil. 
  3. Reduce heat to medium, cover, and cook for about ten minutes, stirring occasionally. 
  4. Meanwhile, in a small pot over medium heat, cook milked and cream cheese. Stir constantly while cheese melts, about 4 minutes. 
  5. Turn heat off and stir shredded cheese into cream cheese, mix well until fully melted. 
  6. Pour cheese sauce over the chili, and stir to combine. Let sit about 5 minutes before serving to thicken. 

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