This Turkey Chili Mac and Cheese is a hearty, healthy one pot pasta that comes together in 30 minutes or less! With step by step recipe video.
It’s actually difficult for me to write this post and not have a big bowl of this Turkey Chili Mac and Cheese here with me, because it’s so good and I’m so hungry!
This is one of those one pot meals that I could make over and over and no one would get sick of it.
It has a lot of our favorite things — lean and versatile ground turkey, pasta, sauce and cheese — and it’s made with just one pot and in 30 minutes or less, so it’s perfect for busy weeknights (and there seem to be a lot of those around here!)
We love using ground turkey for easy meals because it cooks up quickly and can take on a wide variety of flavors, so it’s perfect for almost anything you’re cooking. Burgers, meatballs, pasta and so many more of our favorites!
You should see the look of relief on my kids’ faces when they see this on the dinner table and it’s not another one of mom’s experiments 😉
Some of their other favorites? These Turkey Stuffed Peppers, this Healthier One Pot Skillet Lasagna, and this Turkey Pot Pie!
Variations on this Turkey Chili Mac and Cheese:
- To make this Chili Mac dairy free: you can skip the cheese or use a dairy-free cheese.
- To make this Chili Mac gluten-free, you can substitute gluten free macaroni. Be sure to keep an eye on them for doneness as they tend to get soft much quicker.
- You can up the spice with a pinch or 5 of red pepper flakes, or a dash of hot sauce.
- You can add a barbecue twist to this Chili Mac by adding a dollop of your favorite barbecue sauce with the other sauces.
- You can add in more veggies, just use your own judgement as to when they should be added based on how long they usually take to cook. Mushrooms, spinach, finely chopped kale, shredded carrots or peppers are always great options.
How to prep Chili Mac ahead for a busy week:
- You can cook this Chili Mac entirely, spread into a greased baking dish, cover and refrigerate for 3 days. When you want to serve it, simply bake (covered) at 350 degrees F just until warmed through. If you know you’re cooking it ahead to bake later, leave a little more bite in the pasta than you normally would.
- You can keep 1lb portions of cooked ground turkey in the freezer for quick dinners on busy nights.
- You can chop the onion, shred the cheese and rinse the beans in advance to help cut back on prep time.
How to store Turkey Chili Mac:
You can store leftover Chili Mac in the fridge up to 3 days, provided your ingredients were fresh when you started cooking.
This Turkey Chili Mac and Cheese can also be frozen! Keep in mind that pasta does get softer after being frozen, so if you know you want to freeze it, it’s a good idea to leave the pasta with a bit of a bite.
To thaw and serve, cover with foil or a lid, and bake at 350 degrees F for 60-90 minutes until warmed through.
To heat faster, leave the baking dish at room temperature for 6-8 hours before baking.
More one pot pastas you’ll love!
*This recipe is generously sponsored by Turkey Farmers of Canada and I was compensated for my time in creating this post — thank you for supporting those that make The Recipe Rebel possible!
Turkey Chili Mac and Cheese
written by Ashley Fehr
Ingredients
- 1 lb ground turkey
- 1 medium onion finely diced
- 2 tablespoons chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 540 ml canned kidney beans, rinsed (19oz)
- 1 3/4 cups tomato sauce
- 3 1/2 cups low sodium vegetable or poultry broth
- 3 cups whole grain macaroni, dry (340-375g)
- 1/2 cup milk
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet, brown turkey (you may want to lightly grease the pan if your turkey is very lean) on medium-high heat.
- Add onion, chili powder, salt and garlic and cook until onion is softened, about 4-5 minutes.
- Stir in beans, tomato sauce, and broth and bring to a simmer.
- Stir in dry macaroni. Bring back to a simmer, then cover and reduce heat to medium low. Simmer for 10-15 minutes, just until pasta is tender, stirring often.
- Stir in milk and cheese (reserving a little for the top if you prefer). Serve.
Nutrition Information
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Maria says
I made this Turkey Chili Mac and cheese and it is very good.
Great way to use ground turkey…..did not make any changes let every spice up if needed. Thank you!
The Recipe Rebel says
Hi Maria! So glad you enjoyed the recipe! Thank you for this kind review!
Jessica says
Can I use mozzarella instead of cheddar? I’ve made this before but it’s been awhile. We did enjoy it.
The Recipe Rebel says
Hi Jessica! Yes you could!
Dean says
I can just copy and paste every time I rate these amazing meals. Tonight Turkey Chili Mac and Cheese 😎
Christine says
Can I use low fat cheese
The Recipe Rebel says
Hi Christine! I’ve not tested it out myself but I think it should be fine. Let me know how it goes, if you decide to try it!
Ariel says
Hi there! How much is a serving? I usually fluctuate between a cup and half to two cups.
The Recipe Rebel says
Hi Ariel! I haven’t measured it out in cups, but it’s just 1/6 of the recipe.
Veronica Stewart says
Super yummy!! Where did you get your skillet from? I love it!!
Ashley Fehr says
Thanks! It’s a Le Creuset braiser
Melanie Wolczuk says
This recipe is great. I added some extra veggies and chilli powder. Used GF macaroni and cream instead of milk. It was lovely. I will make this again.
Ashley Fehr says
Thanks Melanie!
Jill says
Looks SO good! I’m on WW and am wondering how you think fat free half and half might work to replace the milk? I’ve used it before in some recipes successfully and others it curdles and I can’t figure out why 🙂 Thank you!
Jill says
Okay follow up here! I tested out a little of the sauce with a splash of fat free half & half in a separate bowl and it mixed beautifully, no curdling. This is absolutely DELICIOUS. Love this recipe, thank you!
Ashley Fehr says
Thanks Jill!
Lily says
Thank you for sharing! This was a great recipe that hit the spot and tasted so good.
Ashley Fehr says
I’m so happy to hear that!
Michelle says
Mine came out quite soupy… I think it needs less liquid.. or maybe not covering while it simmers… hmmm. Taste is good though
Ashley Fehr says
Hi Michelle! This recipe turns out perfectly for me, but yes you can always uncover when it simmers at the end if you need to thicken it further
Anne Hefner says
Came out soupy for me too, so I omitted the milk. Taste is good though!
Ashley Fehr says
Thanks Anne! Just a note that the pasta will continue to thicken considerably as it cools
Corina says
Loved this and will make this again! It was a lot for 2 people so I will cut the pasta portion in 1/2 next time. I swapped out the kidney beans (didn’t have any) for black beans and it was delicious. Thank you for sharing this recipe!
Ashley Fehr says
Thanks Corina!
Liz says
Delicious! I used garden rotini, chili beans, and only 2 cups of chicken broth and it is delightful!
Ashley Fehr says
thank you Liz!
Noelle says
Can you substitute almond milk instead of regular milk?
Ashley Fehr says
Definitely!
Amanda Dixon says
Perfect amount of kick and warmth!
Ashley Fehr says
Thanks Amanda!
Cheryl L Ralston says
I didn’t have ground turkey so i used ground Chuck. It was very good and made a lot. I cut in the chili powder in half cause I don’t do spicy. It made a lot! Next time I’ll cut it in half, since I’m single. I’ll cook this again when my family comes for a visit.
Ashley Fehr says
Thanks Cheryl!
Jana Eveswell says
The meal looks great but I’m surprised by how high the sodium & potassium levels are per serving. Is this a correct breakout? If so, what is the main source of these 2 items.
Ashley Fehr says
Unfortunately the nutrition information is automatically calculated by the recipe card and I feel it often estimates the sodium to be higher than it is. I always choose no salt beans and broth, as those are often the main culprits.