One-Pot Turkey Chili Mac & Cheese

One-Pot Turkey Chili Mac & Cheese is the ultimate comfort food you’ll crave again and again. It’s where two all-time favorites — hearty chili and creamy mac and cheese — meet in one irresistible, flavor-packed pot. With lean ground turkey, tender elbow pasta, and a smoky, cheesy sauce, it’s the perfect weeknight dinner that satisfies everyone at the table.

Even better, it comes together in about 30 minutes — no separate pots, no extra dishes. The combination of rich chili spices, melty cheese, and creamy texture makes it taste like it’s been simmering all day.

Fun fact: chili mac first became popular in the Midwest during the 1940s as an affordable, filling meal served in diners and cafeterias. Today, this modern version brings it back — lighter, brighter, and packed with everyday ingredients that still deliver that classic, soul-warming flavor.

This cozy one-pot wonder is everything comfort food should be — easy, creamy, hearty, and ready to steal the spotlight on your dinner table.

Recipe Yield: 6 servings

INGREDIENTS

2 cups elbow macaroni (uncooked)
1 (15 oz) can kidney beans, drained and rinsed
1 lb ground turkey
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 cups chicken broth
¼ cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
2 tbsp chopped cilantro (optional, for garnish)

INSTRUCTIONS

1. Sauté and season:
Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it apart with a spoon. Stir in onion, garlic, and red bell pepper; cook for 3–4 minutes until softened.

2. Spice it up:
Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir until fragrant, about 1 minute.

3. Build the base:
Pour in diced tomatoes, tomato sauce, kidney beans, and chicken broth. Stir to combine, bringing the mixture to a gentle boil.

4. Add pasta:
Stir in macaroni and reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

5. Make it cheesy:
Turn off heat. Stir in cheddar, Monterey Jack, and sour cream until melted and creamy. Adjust seasoning to taste.

6. Serve and enjoy:
Spoon into bowls and garnish with chopped cilantro for a burst of freshness. Serve warm and enjoy that irresistible chili–mac fusion.

Helpful Tips to Perfect This Recipe

• Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own for the creamiest texture.
• Balance the heat: Adjust chili powder or add a pinch of cayenne if you love extra spice; reduce for a milder family-friendly dish.
• Keep it creamy: Stir the cheese and sour cream off the heat — this prevents curdling and keeps your sauce silky smooth.