Turkey Chili Mac Cheese (Printable)
Savory turkey, creamy cheddar, and pasta unite in a rich, spicy chili fusion perfect for family meals.
# What You Need:
→ Meats
01 - 1 lb lean ground turkey
→ Pasta
02 - 12 oz elbow macaroni
→ Vegetables
03 - 1 medium onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Canned Goods
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
→ Liquids & Dairy
09 - 2 cups low-sodium chicken broth
10 - 2 cups shredded sharp cheddar cheese
11 - 1/2 cup milk
→ Spices & Seasonings
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp cayenne pepper
16 - 1 tsp salt
17 - 1/2 tsp ground black pepper
# Steps:
01 - Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
02 - In a large pot or Dutch oven over medium heat, add the lean ground turkey. Cook, breaking up the meat, until browned and cooked through, about 5–7 minutes.
03 - Add the diced onion and red bell pepper to the pot. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to coat the meat and vegetable mixture evenly with the spices.
05 - Add the diced tomatoes with juice, kidney beans, black beans, and chicken broth. Bring to a simmer, reduce heat, and cook for 10 minutes, stirring occasionally.
06 - Stir in the cooked macaroni. Add the milk and shredded sharp cheddar cheese. Stir continuously until the cheese is fully melted and the sauce is creamy.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
# Expert Hints:
01 -
- It's the kind of one-pot dinner that feels indulgent but actually uses lean turkey and real beans, so you don't feel guilty about seconds.
- The spice blend gives you that authentic chili depth without overpowering the creamy cheese sauce, so it appeals to everyone at the table.
02 -
- Don't cook the pasta all the way to tender if you're making this ahead or if your kitchen is warm; it'll continue softening as the chili simmers, and you don't want mushy mac and cheese.
- The cheese won't melt smoothly if it's cold; letting the cooked pasta and chili be warm when you add the cheese makes all the difference between creamy and grainy.
03 -
- Make this in a Dutch oven if you have one; the even heat distribution means your turkey browns more evenly and the chili simmers more gently.
- If your cheese sauce breaks or gets grainy, whisk in a tiny splash of milk off the heat and it'll come back together.