Description

You shouldn't feel any guilt serving your family this lighter mac and cheese dish. It's comfort food at its best, is creamy, delicious and so easy and quick to prepare.

Ingredients

• 8 oz. uncooked large elbow macaroni (2 c.)
• 1 lb. extra-lean ground beef
• 2 c. thinly sliced yellow onions
• 2 medium green bell peppers, cut into thin strips
• 1 T. Montreal steak seasoning
• 8 oz. package 1/3-less-fat cream cheese (Neufchâtel), cubed
• 1/2 - 1 c. beef broth/stock
• 2 c. shredded reduced-fat Cheddar cheese (8 oz.)

Steps

1. Preheat oven to 350 degrees. Spray 13 x 9 inch (3 qt.) baking dish with non-stick cooking spray. Cook macaroni in well salted boiling water to al dente as directed on package; drain.
2. While macaroni is cooking, in a 12 inch non-stick skillet, cook ground beef, onions, bell peppers and steak seasoning over medium-high heat, 9 - 11 minutes, stirring occasionally, until meat is thoroughly cooked and vegetables are tender; remove from heat; DON'T drain. Stir in cream cheese until melted; stir in hot macaroni and beef broth/stock.
3. Pour macaroni mixture into prepared baking dish; top with Cheddar cheese; cover with foil.