Pin Recipe Last Tuesday, my teenage son asked if we could make something that tasted like chili but didn't take all evening, and honestly, I was stumped until I thought about combining his two favorite things: mac and cheese and the ranch seasoning he dumps on literally everything. What emerged from that kitchen experiment was this baked ranch turkey chili mac, a one-pot wonder that somehow tastes like three dishes had a delicious collision. The beauty of it is that it comes together in under an hour, feeds the whole crew, and somehow satisfies both the comfort-food craving and the need for actual protein and vegetables.
I made this for a potluck at my neighbor's place, and I was nervous because, well, casseroles can be hit or miss at those things. But people kept coming back for seconds, and someone asked for the recipe before dessert was even served, which rarely happens. It became the dish I'm now known for bringing, and honestly, it's because it bridges that gap between weeknight easy and company-worthy good.
Ingredients
- Ground turkey: Use the regular ground turkey, not the extra-lean stuff, because you need a bit of fat to keep things moist and flavorful in the oven.
- Kidney beans and black beans: Don't skip rinsing these, as the starchy canning liquid can make the whole thing gummy and thick in weird ways.
- Yellow onion and red bell pepper: The onion sweetens as it cooks, and the pepper adds brightness that cuts through the richness beautifully.
- Garlic: Fresh minced is non-negotiable here; jarred just won't give you that little punch you need.
- Elbow macaroni: Keep it uncooked when you add it, as it will absorb the broth and finish cooking in the oven.
- Sharp cheddar cheese: The sharper the better, because mild cheddar will disappear into the background and you'll lose that tangy edge.
- Diced tomatoes: Use the canned kind with juice still attached, not the drained variety.
- Low-sodium chicken broth: This gives you control over the salt level, which matters when you're adding a packet of ranch seasoning.
- Dry ranch dressing mix: This is the secret weapon that brings the whole thing together without any fuss.
- Tomato paste, cumin, chili powder, and paprika: These build layers of flavor that make people ask what spices you used, even though it's honestly just the basics done right.
Instructions
- Get your oven ready:
- Preheat to 375°F and position a rack in the middle so your cheese will brown evenly without burning.
- Start the aromatics:
- Heat olive oil in your oven-safe pot over medium heat, then add the diced onion and bell pepper, stirring now and then for about 3 to 4 minutes until they soften and smell amazing. Add the garlic and let it toast for just a minute, watching so it doesn't brown.
- Brown the turkey:
- Add your ground turkey to the pot, breaking it up with a spoon as it cooks for about 5 to 6 minutes until there's no pink left. This step matters more than you'd think because it builds the flavor foundation for everything that comes after.
- Wake up the spices:
- Stir in the tomato paste, cumin, chili powder, paprika, and ranch seasoning mix, cooking for about a minute until the kitchen smells like comfort. You'll notice the mixture will darken slightly and become fragrant, which is exactly what you want.
- Build the base:
- Add the diced tomatoes with their juice, both cans of beans (drained and rinsed), the dry pasta, and chicken broth, stirring everything together really well. Bring it to a boil, then turn the heat down to a gentle simmer and cover the pot.
- Let it simmer:
- Cook covered for 8 to 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. This is when you stop and taste for salt and pepper, adjusting as needed.
- Add the creamy element:
- Stir in the milk and half of the cheddar cheese, mixing until the cheese melts into the mixture and everything looks creamy.
- Top with cheese:
- Sprinkle the remaining cheddar evenly over the top, covering as much surface as you can so you get those golden, bubbly bits everywhere.
- Into the oven:
- Transfer the uncovered pot to the oven and bake for about 15 minutes until the cheese is fully melted, bubbly, and starting to turn golden brown at the edges.
- Cool and serve:
- Let it sit for 5 minutes before serving, which gives the pasta a chance to set up slightly and makes plating less of a mess.
Pin Recipe There's something about pulling a bubbling, golden casserole from the oven that makes everyone gather in the kitchen, even people who claim they're not hungry. My daughter said this is what she wants to eat when she's stressed, and my husband has requested it for his birthday dinner, so I'm officially making it three times a month at this point.
Why This Works as a Weeknight Winner
The magic here is that you're not juggling multiple pots and pans, which means you're actually done with cleanup while dinner is still hot. Ground turkey cooks faster than beef, the beans are already soft from the can, and the pasta finishes right in the liquid where everything is seasoning and absorbing and becoming exactly what you want it to be. By the time you're plating, you're not tired or frustrated, you're just ready to eat something that tastes like you spent way more time on it than you actually did.
How to Make It Your Own
The ranch seasoning is the backbone here, but if you want to push it in different directions, you have options. Add a diced jalapeño with the onion for heat, swap in ground chicken or lean beef if turkey isn't your thing, or use whole wheat or gluten-free pasta without changing a single other thing. Think of this as a template rather than a strict rule, and you'll find yourself making it over and over in slightly different ways depending on what's in your pantry or what mood you're in.
Serving and Storage Thoughts
Serve this straight from the pot with a green salad on the side to cut through the richness, or top individual bowls with chopped green onions, cilantro, or a dollop of sour cream if you want to add brightness. This casserole keeps beautifully in the refrigerator for up to three days, and it actually reheats better than the first night because the flavors have time to settle and meld together.
- Reheat gently in the oven at 325°F covered with foil to avoid drying it out, stirring occasionally.
- You can make this the night before and bake it the next day, which is a total game changer on busy nights.
- Leftovers transform into something wonderful when you thin them with a little broth and call it chili soup.
Pin Recipe This dish has become the one I turn to when I want to feel like I'm actually cooking but don't want to spend all evening doing it. It's proof that comfort food doesn't have to be complicated.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish through step 7, then cover and refrigerate for up to 24 hours. When ready to serve, add the remaining cheese and bake for 20-25 minutes until heated through and bubbly.
- → Can I freeze this dish?
Absolutely. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 20-30 minutes.
- → What can I substitute for the ranch seasoning?
You can make your own seasoning blend with dried dill, parsley, garlic powder, onion powder, salt, and pepper. Or use Italian seasoning for a different flavor profile.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into individual containers and store in the refrigerator for 4-5 days. Reheat in the microwave with a splash of milk or broth to prevent drying out.
- → How can I add more vegetables?
Add diced zucchini, corn, or extra bell peppers along with the onion. Spinach or kale can be stirred in during the last few minutes of simmering. You can also mix in roasted butternut squash for extra sweetness.
- → Can I make this spicy?
Add diced jalapeños with the vegetables, increase the chili powder, or add a splash of hot sauce. You can also use pepper jack cheese instead of cheddar for extra heat.