Turkey Chili Mac Cheese (Printable version)
Savory mix of ground turkey, pasta, beans, and melted cheddar offering a warm, hearty dinner option.
# What You’ll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
→ Pasta
08 - 12 oz elbow macaroni
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1 cup milk
→ Pantry & Spices
11 - 2 tbsp tomato paste
12 - 1 tbsp olive oil
13 - 1 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1 tsp smoked paprika
16 - ½ tsp dried oregano
17 - ½ tsp salt
18 - ¼ tsp black pepper
# How to Make It:
01 - Cook macaroni according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
04 - Add ground turkey to the skillet. Cook, breaking apart with a wooden spoon, until browned completely and cooked through, approximately 5–6 minutes.
05 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the turkey. Stir constantly for 1 minute to toast the spices and release their oils.
06 - Add tomato paste and stir continuously for 1 minute to cook out the raw flavor and deepen the color.
07 - Pour in diced tomatoes with their juices, kidney beans, and black beans. Mix well to distribute all ingredients evenly. Simmer for 5 minutes to allow flavors to meld.
08 - Reduce heat to low. Add cooked macaroni, milk, and 1½ cups shredded cheddar to the chili mixture. Stir continuously until cheese is fully melted and sauce is creamy and coats the pasta evenly.
09 - Sprinkle remaining ½ cup cheddar cheese over the surface. Cover with lid and let rest for 2 minutes until cheese is melted and gooey.
10 - Serve immediately while hot. Offer optional toppings of sliced green onions, fresh cilantro, and sour cream on the side.
# Expert tips:
01 -
- The cheese sauce clings to every pasta curve like it found its forever home
- Lean turkey keeps it satisfying without that heavy food coma feeling
- It makes enough for dinner tonight plus lunch tomorrow without any extra work
02 -
- Add the milk slowly and stir constantly to prevent it from separating or becoming grainy
- Let the cheese melt naturally over low heat—high heat makes cheese oils separate and creates a greasy texture
03 -
- Shred your own cheese from blocks because pre-shredded cheese has potato starch that prevents proper melting
- Grate some cheese directly into the hot chili base before adding the pasta for extra creaminess in every bite