Turkey Chili Mac and Cheese is made in just one pot! Ground turkey chili with pinto beans cooks in a seasoned tomato sauce and chicken broth base with small shell pasta. Add lots of cheese for a cheesy and creamy mac and cheese with turkey chili!
Keyword one pot dinner recipes, turkey chili mac and cheese
Prep Time 10minutes
Cook Time 20minutes
2cans (8 oz each)tomato sauce
1can (15 oz)pinto beansdrained & rinsed
3cupssmall shell pasta(dry, do not cook beforehand)
2cupsshredded cheese(I use Colby Jack)
In a large skillet pan over medium-high heat, cook and crumble the ground turkey, onion, and salt until the turkey is no longer pink. Drain any excess liquid (there will be some from the turkey).* Make sure that the skillet pan you use has high sides and a lid. I use a 3 QT pan for this recipe.
Add the chicken broth, tomato sauce, pinto beans, chili powder, cumin, garlic powder, and cocoa powder. Stir together and bring to a boil.
Once boiling add in the dry pasta and bring to a boil. Once boiling, reduce heat to medium-low and cover with the lid. Cook for 15-20 or until all the liquid is absorbed. *Mine is usually done right around 18 minutes.
Take the lid off and add the shredded cheese. Stir to combine and melt the cheese. It's ready to eat now!
Can serve with sour cream, green onions, and additional shredded cheese if wanted.
Chicken Broth : I use full salt broth and this recipe has been tested using full salt, regular chicken broth. You can use low-sodium but the end flavor may be slightly different. Add more salt in with the other spices if desired. Onion : I use a yellow onion for this recipe. But a white onion or a sweet Vidalia onion would both work fine. Cheese : You can use any cheese you love! For some spice use Pepper Jack. Serving Size : If you are feeding all adults and large portions then this recipe will yield 6 servings. As is, it yields 8 servings at about 1 cup each which is plenty if you're serving small kids.