Turkey Chili Mac Cheese (Printable)
Savory turkey cooked with beans, tomatoes, and sharp cheddar in creamy macaroni for a warm meal.
# What You Need:
→ Proteins
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
→ Pantry
05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1 (28 oz) can crushed tomatoes
08 - 2 cups low-sodium chicken broth
09 - 2 cups uncooked elbow macaroni
→ Spices and Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)
→ Dairy
17 - 2 cups shredded sharp cheddar cheese
18 - 1/2 cup milk
→ Garnish
19 - Chopped fresh cilantro (optional)
20 - Sliced green onions (optional)
# How To Make It:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Mix in drained kidney beans, black beans, crushed tomatoes, and chicken broth. Bring mixture to a simmer.
05 - Stir in uncooked elbow macaroni. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is just al dente.
06 - Remove pot from heat. Stir in milk and 1 1/2 cups shredded cheddar until melted and creamy.
07 - Sprinkle remaining 1/2 cup cheddar evenly over the top. Cover for 2 minutes to melt cheese or broil uncovered briefly for a golden crust if preferred.
08 - Top with chopped cilantro and sliced green onions before serving.
# Expert Suggestions:
01 -
- One pot, one cleanup—everything cooks together without the usual juggling act.
- Lean turkey keeps it hearty without feeling heavy, perfect when you want satisfying food that doesn't weigh you down.
- The chili-cheese combination tastes far more interesting than either dish alone.
- It comes together in under an hour, which means you can actually make it on a Tuesday night.
02 -
- The pasta is uncooked when it goes in, so stir occasionally while simmering or you'll find crusty bits stuck to the bottom—not the end of the world, but the softer texture is better.
- Sharp cheddar genuinely matters here; mild cheddar will disappear into the spices and you'll lose the whole character of the dish.
- Don't skip draining and rinsing the beans or you'll end up with a gloppy mess instead of something with actual texture.
03 -
- Shredding your own cheese from a block melts smoother and faster than pre-shredded, which has anti-caking agents that prevent that silky texture.
- Taste the broth before you use it—if it's already salty, hold back on the salt in the spices to avoid oversalting the whole pot.