Description
This Turkey Chili Mac and Cheese is the ultimate one-pot comfort meal, combining the hearty flavors of chili with the creamy richness of mac and cheese. Perfect for cozy fall days and game nights, this dish features seasoned ground turkey, bell peppers, jalapeños, kidney beans, and a blend of three cheeses all simmered together for a soul-satisfying meal that’s ready in just 50 minutes.
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 teaspoons paprika powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 garlic cloves, minced
Vegetables and Peppers
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 jalapeños, thinly sliced
Protein
- 1 pound ground turkey (454g)
Liquids and Canned Goods
- 1 teaspoon hot sauce (or to taste)
- 28 ounces crushed canned tomatoes (800g)
- 14 ounces canned red kidney beans, drained (420g)
- 2 1/2 cups chicken broth (625 ml)
Pasta and Cheese
- 12 ounces elbow macaroni pasta, uncooked (340g)
- 1 cup grated Fontina cheese, divided
- 1 cup grated Gruyere cheese, divided
- 1 cup grated sharp cheddar cheese, divided
Garnish
- 1 cup cilantro, finely chopped
- Chili peppers (optional)
- Hot sauce (optional)
- Jalapeños (sliced, optional)
Instructions
- Sauté Aromatics and Spices: Heat olive oil in a 5-quart Dutch oven over medium heat. Add chopped onion, paprika, cayenne, onion powder, garlic powder, salt, black pepper, and dried oregano. Cook for 3 to 4 minutes until onions soften and spices are fragrant.
- Add Vegetables: Stir in minced garlic, chopped red and yellow bell peppers, and sliced jalapeños. Cook for an additional 3 to 4 minutes, stirring occasionally to avoid burning the garlic.
- Brown the Turkey: Increase heat to medium-high. Add ground turkey to the pot. Break it up with a wooden spoon and cook until browned, about 5 to 6 minutes.
- Add Liquids and Pasta: Stir in hot sauce, crushed tomatoes, drained kidney beans, chicken broth, and uncooked elbow macaroni. Mix well to combine all ingredients.
- Simmer and Cook Pasta: Bring the mixture to a light boil, then reduce heat to low. Cover and simmer for 12 minutes, stirring often to prevent the macaroni from sticking. Cook until macaroni is just al dente (slightly firm).
- Add Cheese and Broil: Turn off the burner. Stir in half of each of the grated Fontina, Gruyere, and sharp cheddar cheeses. Taste and adjust seasoning with salt and pepper if needed. Top the mixture with the remaining cheese.
- Broil Cheese: Preheat the oven’s broiler. Place the Dutch oven under the broiler for 3 to 4 minutes until the top cheese layer bubbles and turns golden brown.
- Serve and Garnish: Spoon the chili mac and cheese into bowls. Garnish with chopped cilantro and additional chili peppers, jalapeños, and hot sauce as desired. Serve immediately while hot.
Notes
- This hearty chili mac and cheese is perfect for game days or chilly evenings when you want something satisfying and quick.
- Using a Dutch oven allows for easy one-pot cooking and broiling at the end for that perfect cheesy crust.
- Adjust the amount of jalapeños and hot sauce according to your heat preference.
- You can substitute ground turkey with your favorite ground meat if preferred.
- Ensure to stir often when cooking the macaroni in the sauce to prevent sticking or burning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 70mg
