Turkey Chili Mac and Cheese (Print Version)
Hearty pasta with ground turkey, beans, and a rich cheddar sauce.
# Recipe Ingredients:
→ 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
06 - 1 can (14.5 oz) diced tomatoes with juice
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
09 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper (optional)
14 - 1 tsp salt
15 - 1/2 tsp ground black pepper
→ Dairy
16 - 2 cups shredded sharp cheddar cheese
17 - 1/2 cup milk
# Directions:
01 - Prepare the elbow macaroni according to package directions until al dente. Drain and set aside.
02 - Heat a large pot over medium heat. Add ground turkey, breaking it apart while cooking until fully browned, approximately 5 to 7 minutes.
03 - Add diced onion and red bell pepper to the pot. Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
04 - Incorporate chili powder, cumin, smoked paprika, cayenne pepper (if desired), salt, and black pepper. Stir to evenly coat the mixture.
05 - Pour in 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, then add milk and shredded cheddar cheese. Mix until the cheese is fully melted and the sauce achieves a creamy consistency.
07 - Taste and adjust seasoning as needed. Serve warm, optionally garnished with additional cheddar or fresh herbs.
# Expert Advice:
01 -
- It's comfort food that actually feels good to eat, packed with lean protein and real vegetables instead of the guilt you usually carry.
- The whole thing comes together in under an hour, which means weeknight dinners stop feeling like a chore.
- One pot means one mess, and honestly, that alone has saved my sanity more times than I can count.
02 -
- Don't let the cheese sit in the pot without stirring, or it'll clump up and never recover. Keep moving it until it's completely smooth.
- The real magic happens when you use actual shredded cheddar cheese, not the powdered stuff in the green can, which I learned the hard way once.
03 -
- Buy your cheddar from a good cheese counter and ask them to shred it fresh if they can—it melts like silk compared to the pre-packaged version.
- If your sauce breaks or looks grainy, whisk in a tablespoon of cornstarch mixed with a little cold milk and it'll come right back together.