Turkey Chili Mac and Cheese (Print View)
Comforting turkey chili meets creamy mac and cheese in this hearty, protein-packed skillet meal ready in 45 minutes.
# What You 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
→ Toppings (optional)
19 - Sliced green onions
20 - Fresh cilantro
21 - Sour cream
# How to Make It:
01 - Cook macaroni according to package instructions until al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper; sauté 3–4 minutes until softened.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Add ground turkey; cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes.
05 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
06 - Add tomato paste and cook for 1 minute more to develop flavor.
07 - Pour in diced tomatoes with juice, kidney beans, and black beans. Stir to combine and simmer for 5 minutes.
08 - Reduce heat to low. Add cooked macaroni, milk, and 1½ cups shredded cheddar. Stir until cheese is melted and mixture is creamy.
09 - Sprinkle remaining ½ cup cheddar over the top. Cover and let sit until cheese is melted, about 2 minutes.
10 - Serve hot, garnished with green onions, cilantro, and sour cream if desired.
# Expert Tips:
01 -
- The way spicy turkey meat mingles with creamy cheese sauce creates this incredible smoky rich flavor that hits every comfort craving
- Its a complete meal in one pot but feels infinitely more special than regular chili or basic mac and cheese
02 -
- Do not add all the cheese at once or it will disappear into the chili instead of creating those gooey pockets
- Let the mixture rest off heat for five minutes before serving so the sauce thickens beautifully
03 -
- Use freshly grated cheese instead of pre shredded bags for the smoothest melt
- Let the Dutch oven sit covered for five minutes off heat before serving for the creamiest texture