INGREDIENTS
1 lb
. lean ground beef
1 10 ounce can
Rotel (I used the mild Rotel)
1 tbsp
. taco seasoning
1 14 ounce can
beef broth
2 cups
. dry elbow macaroni
4 oz
. reduced-fat cream cheese (, in 4 slices)
1/4 cup
. butter
1/4 cup
. all-purpose flour
1 1/2 cups
. milk
2 cups
. shredded sharp cheddar cheese
Cilantro