If you’re looking for comfort food to warm up to after a busy day, this chili mac and cheese is exactly what you need. It’s made with turkey, macaroni, cheese, lots of spices, and it’s full of yummy flavors.
I have found that when I serve chili macaroni, I hardly ever have leftovers. So, a little advice for you! If you want to have some delicious leftovers to munch on, then make a double batch.
Do I Have To Use Ground Turkey For Chili Mac And Cheese?
No, you don’t have to use ground turkey for this chili mac recipe if you don’t want to. I love the flavor of ground turkey, plus I find it on sale a lot and it’s cheaper than beef. You can easily swap the turkey for ground chicken, pork, or beef if you want. Try it any way you like and see what fits your tastebuds the best.
How Do You Store Homemade Chili Mac?
You should store leftovers of the chili macaroni in the refrigerator. It should be cooled down, then placed in an airtight container. It will last 3-4 days in the fridge.
How Do You Reheat Chili Mac And Cheese?
For best results, I always reheat leftovers in the microwave or in a skillet. Both are great and quick ways to enjoy this tasty meal all over again. If you choose a skillet, then put in a little bit of olive oil and stir until it’s hot all the way through.
Can You Freeze Chili Macaroni?
Yes, absolutely! Freezing chili macaroni is a wonderful idea. Put it into freezer-safe containers and they will last up to 2 months.
This chili mac recipe is ideal if you like to do a lot of meal prepping. Just put it in individual containers and warm it up when you’re ready to eat it.
How Do You Make Turkey Chili Macaroni?
Making dinner like this chili mac is super easy and the results are perfection. Take a look at these easy-to-follow steps:
First Step: Heat olive oil over medium-high heat in a large pot.
Second Step: Cook the ground turkey for 8-10 minutes or until it’s completely done and no longer pink.
Third Step: Add in the onions and garlic and saute until soft.
Fourth Step: Put in the chili powder, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans, and macaroni into the pan. Stir to combine and bring to a simmer.
Fifth Step: Put a lid on top and continue cooking for 12-15 minutes until the pasta is tender. Then remove the lid and cook for 5 minutes.
Sixth Step: Add some cheese on top and serve! Now it’s time to devour.
Looking for More Yummy Recipes?
Take a look at these other delicious recipes that you’re going to want to try:
- Spanish Sausage Sweet Potato Stew
- Mouthwatering Cajun Butter Steak Bites
- Easy Pancetta Pasta With Peas
2 Tbsp Olive Oil
1 LB Ground Turkey meat
1/2 C diced yellow onion
1 tbsp Minced garlic
2 tsp chili powder
1 1/2 tsp ground cumin
1 – 14oz can of fire roasted tomatoes
4 C beef broth
1 – 8oz can tomato sauce
pinch of salt and pepper
1 – 15 oz can of dark kidney beans
1 – 10oz bag of Elbow Macaroni
1 1/4 C shredded sharp cheddar cheese
Chopped Parsley for topping
Directions
- Using a large pot, heat olive oil over medium to high heat.
- Add the ground turkey and cook for about 8-10 minutes or until no longer pink.
- Mix in onion and garlic and cook until the onion is soft.
- Add in the chili powder, cumin, tomatoes, beef broth, tomato sauce, salt and pepper, kidney beans and macaroni.
- Stir to combine and bring to a simmer.
- Place lid on top of pop and cook for 12-15 minutes or until the pasta is tender.
- Remove lid and continue to cook for 5 more minutes.
- Sprinkle the cheddar cheese over the top of the pasta. Enjoy!
