Turkey Chili Mac Cheese (Printable version)
Hearty meal with lean turkey, spices, creamy cheese, and macaroni for a warm, filling dish.
# What You'll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 1 cup elbow macaroni (uncooked)
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
→ Spices & Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper
→ Dairy
18 - 1 1/2 cups shredded sharp cheddar cheese
19 - 1/2 cup milk
→ Garnish (optional)
20 - Chopped cilantro
21 - Sliced green onions
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook for approximately 5 minutes until browned and fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Mix thoroughly to coat evenly.
05 - Add tomato paste and cook for 1 minute while stirring constantly to enhance flavor.
06 - Pour in diced tomatoes, kidney beans, chicken broth, and uncooked macaroni. Stir to combine and bring mixture to a gentle boil.
07 - Reduce heat to medium-low, cover the pot, and simmer for 12 to 15 minutes. Stir occasionally until macaroni is tender and most liquid is absorbed.
08 - Stir in milk and shredded cheddar cheese until melted and creamy.
09 - Taste and adjust salt and pepper as needed. Remove from heat.
10 - Dish out while hot and garnish with chopped cilantro or sliced green onions if desired.
# Expert advice:
01 -
- It delivers all the warmth of chili and the comfort of mac and cheese in a single pot, so cleanup is almost too easy.
- Lean turkey keeps it lighter without sacrificing that hearty, stick-to-your-ribs satisfaction.
- The spice blend builds real flavor without overwhelming heat, making it friendly for kids and adults alike.
- Leftovers taste even better the next day when the pasta has soaked up every bit of that smoky, tomatoey sauce.
02 -
- Stir the pot every few minutes during the simmer to prevent the macaroni from clumping on the bottom and scorching.
- Add the cheese off the heat or on very low heat, because high temperatures can cause it to separate into a greasy puddle instead of a creamy sauce.
- If the mixture looks too thick after adding the pasta, pour in a splash more broth or water to loosen it up before stirring in the cheese.
03 -
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot after browning the turkey, those bits are pure flavor and shouldn't be wasted.
- Let the pot sit off the heat for a minute or two before serving, the sauce will thicken slightly and cling to the pasta even better.
- If you accidentally add too much liquid, simmer uncovered for a few extra minutes to let it reduce, and if it gets too thick, a quarter cup of broth will loosen it right up.