Baked Ranch Turkey Chili Mac (Printable)

Creamy turkey and bean macaroni casserole with ranch seasoning and melted cheddar cheese

# What You Need:

→ Meats

01 - 1 pound ground turkey

→ Vegetables and Beans

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) kidney beans, drained and rinsed
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (14.5 ounces) diced tomatoes with juice

→ Pasta

07 - 8 ounces elbow macaroni, uncooked

→ Dairy

08 - 2 cups shredded sharp cheddar cheese, divided
09 - 1 cup milk

→ Liquids

10 - 2 cups low-sodium chicken broth

→ Seasonings

11 - 1 packet dry ranch seasoning mix
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper

→ Garnishes

17 - Chopped fresh cilantro or green onion, optional
18 - Sour cream, optional

# How-To Steps:

01 - Preheat oven to 375 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon, approximately 5 minutes.
03 - Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly.
06 - Bring to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is just tender.
07 - Stir in 1 cup cheddar cheese until completely melted.
08 - Sprinkle remaining 1 cup cheddar cheese evenly on top.
09 - Transfer the pot to the oven and bake uncovered for 15 to 20 minutes, or until cheese is golden and bubbly.
10 - Let rest 5 minutes before serving. Garnish with cilantro or green onion and a dollop of sour cream, if desired.

# Expert Suggestions:

01 -
  • It's a one-pot meal that actually tastes like you fussed over it, even when you didn't.
  • Ground turkey keeps it lighter than beef, but the beans and double cheese make it feel completely satisfying.
  • The ranch seasoning mixed with chili spices creates a flavor nobody quite expects in mac and cheese.
02 -
  • Don't overcook the pasta on the stovetop or it'll turn mushy by the time it finishes baking—aim for just barely tender.
  • If your mixture looks too dry before baking, add a splash more broth; it should be saucy because the pasta will continue absorbing liquid in the oven.
03 -
  • Use a Dutch oven or truly oven-safe pot—I learned this the hard way when the handle of a regular stockpot got too hot to touch.
  • Don't skip the five-minute rest after baking; it's the difference between neat serving spoons and a bubbling mess.
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