Chili-Cheese Mac

This was a yummy meal that I got from Cooking Light.  I'm trying to cook meals that are healthy (well, I don't know that this is "healthy" but it's not really bad for you either) and that both adults and kids will like.  It's harder than I thought it would be!  But Ezra loved this and kept wanting more and more, so it's a winner in my book!

Chili-Cheese Mac
Adapted from Cooking Light

3/4 lb. lean ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups beef broth
1 cup water
1 10 oz. can Rotel tomatoes, undrained
8 oz. uncooked pasta
1/2 cup milk
4 oz. 1/3-less-fat cream cheese
4 oz. cheddar cheese, grated

Add beef and spices to Dutch oven.  Brown over medium-high heat for 3 minutes.  Add broth, water and tomatoes; bring to a boil.  Stir in pasta; cover and cook 10 minutes or until pasta is done.

Heat milk and cream cheese in a saucepan over medium heat for 4 minutes or until cheese melts, stirring frequently.  Remove from heat.  Stir in cheddar.  Add cheese sauce to pasta mixture; toss well to coat.  If the sauce seems thin it will thicken up within a few minutes.