Skinny Chili Cheese Mac

This Skinny Chili Cheese Mac will surprise you with how healthy it is and how delicious! It’s all the comforts of cheeseburger macaroni but with a lot less fat & calories. I’ll take that!

This dish reminds me a lot of the old Cheeseburger Macaroni Hamburger Helper but with tomatoes added. It’s cheesy and creamy – and very easy to make!

And I got to use my $2 estate sale Dutch oven! First I browned some ground turkey & seasonings – then added broth, water and tomatoes. Then I added macaroni and covered until the macaroni was done.

While the noodles were cooking, heat the milk and cream cheese in a separate saucepan. You just keep stirring until it all melts. Stir stir stir – then take it off the heat and add in shredded cheddar – stir stir stir. Once the sauce is ready you add it to your macaroni mixture and stir! Come on – you gotta admit – that looks awesome!

And here’s the final product! This Skinny Chili Cheese Mac is the perfect comfort food – but it’s healthy! I love making this on a weekend when I know I’m going to be home – then I have warm cheesy leftovers for the next couple days!

What to serve with Skinny Chili Cheese Mac?

– Olive Garden Signature Salad

– Italian Green Beans

– Air Fryer Broccoli

Skinny Chili Cheese Mac

Yield: 4

Author: Food Hussy

Prep time: Cook time: 20 MTotal time: 20 M

This Skinny Chili Cheese Mac will surprise you with how healthy it is and how delicious! It’s all the comforts of cheeseburger macaroni but with a lot less fat & calories. I’ll take that!

Ingredients:

1 teaspoon oil
3/4 pound ground turkey
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups fat free 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

Instructions:

How to cook Skinny Chili Cheese Mac

Heat a Dutch oven over medium-high heat. Add oil.
Once heated, add turkey, garlic, coriander, cumin and chili powder. Cook 3 minutes.
Add broth, water, and tomatoes; bring to a boil.
Stir in macaroni; cover and cook 10 minutes or until macaroni is done.
While macaroni is cooking, in a separate saucepan, heat milk and cream cheese over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat.
Stir in cheddar until melted into sauce.
Add cheese sauce to macaroni mixture; toss well to coat.