Turkey Chili Mac and Cheese (Printable)
A satisfying one-pot combination of lean ground turkey, chili spices, creamy cheese sauce, and macaroni. Perfect for weeknight dinners.
# What You Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14.5 ounces) diced tomatoes
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) black beans, drained and rinsed
→ Pasta
08 - 2 cups uncooked elbow macaroni
→ Liquids
09 - 2.5 cups low-sodium chicken broth
→ Spices and Seasonings
10 - 2 tablespoons tomato paste
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional
→ Dairy
18 - 1.5 cups shredded cheddar cheese
19 - 0.5 cup whole milk or 2% milk
→ Garnishes
20 - Sliced green onions, optional
21 - Fresh cilantro, optional
22 - Sour cream, optional
# Steps:
01 - Heat a large Dutch oven or deep skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and red bell pepper. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute until fragrant.
04 - Add canned tomatoes, kidney beans, black beans, uncooked macaroni, and chicken broth. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir in milk and half of the shredded cheddar cheese. Cook uncovered for 2 to 3 minutes until cheese is melted and sauce is creamy.
07 - Sprinkle remaining cheese over the top. Cover and let sit off the heat for 2 minutes to melt.
08 - Serve hot, garnished with green onions, cilantro, or a dollop of sour cream if desired.
# Expert Advice:
01 -
- The turkey lightens up this comfort food classic without sacrificing that rich, hearty satisfaction that makes you want to scrape the pot clean.
- Everything cooks in one pot, which means less cleanup and more layered flavors as the pasta absorbs all those amazing spices and broth.
02 -
- Never add the pasta to already boiling liquid or itll cook unevenly, instead add it to the cold broth and let everything come to a boil together.
- Dont rush the final step of letting the pot sit covered off heat, as this allows the sauce to thicken to the perfect consistency while the flavors meld.
03 -
- Reserve about a half cup of the pasta cooking liquid before adding the cheese, then use it to thin the sauce if it gets too thick during standing time.
- Grate your own cheese instead of using pre-shredded, as the anti-caking agents in packaged shredded cheese can make your sauce slightly grainy instead of silky smooth.