Baked Ranch Turkey Chili Mac (Printable Version)

Ground turkey, beans, and macaroni baked with ranch seasoning and cheddar for a creamy, comforting dinner.

# Ingredient List:

→ 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 whole milk

→ Liquids

10 - 2 cups low-sodium chicken broth

→ Seasonings

11 - 1 packet (1 ounce) 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

# Directions:

01 - Preheat oven to 375°F.
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 minced garlic and cook for 1 minute more.
04 - Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine thoroughly.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked elbow macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly to incorporate all components.
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 across the surface.
09 - Transfer the pot to the preheated oven and bake uncovered for 15 to 20 minutes, or until cheese is golden and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with fresh cilantro or green onion and a dollop of sour cream, if desired.

# Expert Advice:

01 -
  • It's a one-pot wonder that means less cleanup and more time enjoying your meal instead of standing at the sink.
  • The combination of ranch and chili spices creates this unexpected depth that tastes way more complicated than it actually is.
  • Ground turkey keeps it lighter than traditional chili mac, so you don't feel sluggish after eating a full bowl.
  • Everything gets finished in under an hour, which fits perfectly into weeknight chaos.
02 -
  • Don't skip the five-minute rest after baking, because cutting into it too early means hot liquid spilling everywhere and pasta that falls apart instead of holding its shape.
  • Use an oven-safe pot from the start so you're not transferring hot food between pans and risking burns or sloshing.
  • If your pasta looks too dry when it goes in the oven, you can add another quarter cup of broth, but it's better to start with less liquid because it concentrates as it bakes.
03 -
  • Taste the mixture after stirring in the first batch of cheese and before it goes in the oven, adjusting salt and spices to your preference since flavors will concentrate during baking.
  • Use sharp cheddar specifically because mild cheddar will disappear into the sauce and won't give you that distinctive tang that makes this dish memorable.
  • If you want to add jalapeños for heat, mince them finely and add them with the onions so they soften and distribute their flavor evenly throughout rather than creating hot spots.
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