Turkey Chili Mac and Cheese (Printable Version)
Hearty one-pot dish combining lean ground turkey, chili flavors, and creamy cheese sauce with macaroni. Perfect for weeknight dinners.
# What You Need:
→ Proteins
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, or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional for heat
→ Dairy
18 - 1.5 cups shredded cheddar cheese
19 - 0.5 cup whole or 2% milk
→ Garnishes
20 - Sliced green onions, optional
21 - Fresh cilantro, optional
22 - Sour cream, optional
# How-To:
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, approximately 5 to 7 minutes. Drain excess fat if necessary.
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. Stir thoroughly 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 cheese over the top of the mixture. Cover and let sit off the heat for 2 minutes to allow the cheese to melt completely.
08 - Serve hot, garnished with sliced green onions, fresh cilantro, or a dollop of sour cream if desired.
# Expert Tips:
01 -
- The way the cheese melts into those little pockets between the macaroni creates these perfect little flavor bombs in every bite.
- Its my secret weapon for feeding picky eaters, since the familiar mac and cheese element convinces them to try something new.
02 -
- Never rush the browning of the turkey, as those browned bits are where deep flavor develops.
- Adding the pasta uncooked directly to the pot means it absorbs all the flavors instead of just being coated by them.
03 -
- Freshly shredded cheese melts infinitely better than the pre-shredded bags which contain anti-caking agents that prevent smooth melting.
- For a richer flavor profile, substitute a quarter pound of the turkey with Italian sausage removed from its casing.