Skinny mac and cheese recipe SO yummy. I will be making it for the 2nd time this week. It totally fools you— totally feels like it should be unhealthy but its not. Its so filling. I usually make it for dinner and then have the leftovers for lunch the next couple of days.

Ingredients

• 2 lbs. Laura’s Lean 96%  ground beef 
• 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
• 1 small onion, chopped
• 3 garlic cloves or 1 Tbsp, minced
• 2 (15 oz.) cans  tomato sauce
• 1 can (16 oz.) dark red kidney beans, drained
• 1 can (4 oz.) diced fire roasted green chilies
• 1 can (14.5 oz.) diced petite tomatoes, undrained
• 1 and 1/2  tsp chili powder 
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded reduced fat  cheese ( I use Velveeta shreds) 
• Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish

Instructions

1. Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.
2. Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.
3. Add onion and garlic. Cook onions and garlic until onions are soft.
4. Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.
5. Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted. 
6. Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.
   Makes 8 servings and 5-8 points eac