Turkey Chili Mac and Cheese (Printer-Friendly)
Lean ground turkey, chili spices, and creamy cheese sauce combined with tender macaroni in one satisfying pot.
# What You'll 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 & 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 milk
→ Garnishes
20 - Sliced green onions, optional
21 - Fresh cilantro, optional
22 - Sour cream, optional
# How to Make It:
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 diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add canned diced tomatoes, kidney beans, black beans, uncooked elbow macaroni, and low-sodium chicken broth to the pot. Stir well to combine all ingredients.
05 - Bring the 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 reaches a creamy consistency.
07 - Sprinkle remaining cheddar cheese over the top of the dish. Cover and let sit off the heat for 2 minutes to allow cheese to melt completely.
08 - Transfer to serving bowls and garnish with sliced green onions, fresh cilantro, or a dollop of sour cream if desired. Serve hot.
# Expert Advice:
01 -
- The pasta cooks right in the sauce, absorbing all those incredible flavors while saving you from washing an extra pot.
- Its secretly versatile - Ive made it for picky toddlers and discerning dinner guests alike, and everyone asks for seconds.
02 -
- Never boil the mixture after adding the milk and cheese or youll end up with a grainy, separated sauce instead of that velvety texture.
- The pasta will continue absorbing liquid as it sits, so if youre not serving immediately, keep extra warm broth nearby to loosen it up before serving.
03 -
- When reheating leftovers, add a splash of milk or broth and stir frequently over medium-low heat rather than using the microwave, which can toughen the pasta.
- For meal prep, slightly undercook the pasta by 1-2 minutes so it doesnt become mushy when you reheat individual portions throughout the week.