Chili Mac and Cheese
This Chili Mac and Cheese recipe is unapologetically cheesy, super satisfying, and (believe it or not) healthy too! Hearty turkey and beans, cheesy pasta, and tons of flavor! The best part? This dreamy meal comes together in ONE pot and in 30 minutes.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion diced
- 1 pound extra-lean ground turkey use an additional can of beans to make vegetarian
- 1 jalapeño pepper seeded and diced
- 1 tbsp chili powder plus 1 teaspoon chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups low-sodium chicken stock
- 1 15-ounce can low-sodium black beans rinsed and drained
- 1 15-ounce can low-sodium red kidney beans rinsed and drained
- 1 15-ounce can tomato sauce
- 1 10-ounce can diced tomatoes with green chilis undrained
- 2 cups uncooked whole wheat elbow macaroni noodles about 8 ounces
- 1 cup freshly shredded reduced-fat sharp cheddar cheese plus additional for serving
- Sliced green onions for serving
Instructions
- Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.
- Add the turkey, jalapeño, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.
- Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.
- Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
Notes
- TO STORE: Leftover chili mac and cheese can be stored in the refrigerator for 3-4 days.
- TO REHEAT: Warm gently in the microwave, sprinkled with a small amount of water or chicken stock to keep the pasta from drying out.
- TO FREEZE: Chili mac may be kept in the freezer for up to 3 months. Defrost overnight in the fridge before warming. If you plan to freeze, I would slightly undercook the pasta, so it is less mushy once reheated.