- Prep 25 min
- Total50 min
Watching your waistline doesn’t mean you have to miss out on comfort food! Our lightened-up version of mac and cheese still features all of the creaminess you’ve come to expect with your mac, but does it in less than 400 calories per serving, AND adds a Philly Cheese Steak spin.
oz uncooked large elbow macaroni (about 2 cups)
lb extra-lean (at least 90%) ground beef
cups thinly sliced yellow onions
medium green bell peppers, cut in thin strips
tablespoon Montreal steak seasoning
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cubed
cup Progresso™ beef flavored broth (from 32-oz carton)
cups shredded reduced-fat Cheddar cheese (8 oz)
- 1Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Cook macaroni to al dente; drain as directed on package.
- 2Meanwhile, in 12-inch nonstick skillet, cook beef, onions, bell peppers and steak seasoning over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables are tender; do not drain. Remove from heat. Stir in cream cheese until melted. Stir in hot macaroni and broth.
- 3Pour macaroni mixture into baking dish; top with Cheddar cheese.
- 4Cover with foil. Bake 20 to 25 minutes or until mixture is hot (at least 165°F in center) and Cheddar cheese is melted.
- We used large elbow macaroni for this recipe, but standard-sized elbow macaroni works fine, too.
- Like a little heat? Top with sliced pickled banana peppers.
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