Chili Mac and Cheese (2024)

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.

Why You’ll Love This One Pot Mac and Cheese Recipe

• Heartier Take on the Classic. While a good classic mac and cheese recipe will forever have my heart, I will always find pleasure in coming up with fun macaroni and cheese twists (see the FOUR mac and cheese recipes in my cookbook). This variation with ground turkey,beans, and tomatoes is a hearty, one-pot chili mac recipe. It’s filling, oh-so comforting for the soul (and belly), and did I mention cheesy (just like this Homemade Hamburger Helper)?
• It’s the Main Event. From this Italian Mac and Cheese, Butternut Squash Mac and Cheese, and Gourmet Mac and Cheese, transforming this favorite from a side dish to a complete meal will never get old. If you love mac and cheese, love chili, or are in the market for kid-friendly food that adults will enjoy, this 30-minute recipe is for you! It’s gloriously rich and creamy, and the ground turkey and beans make it incredibly nourishing and filling.
• It’s Easy and Made in ONE POT. Not only is this classic chili mac recipe delicious and nutritious, but it’s also a breeze to make. There are only a few simple steps of prep (the chopping is minimal here), and the recipe comes together quickly. You can have this chili mac and cheese on the table in just 30 minutes. The best part? Everything cooks together in the same pot. That means you’ll only have one pot to wash at the end of the night!

How to Make the Best Chili Mac and Cheese Recipe

The Ingredients

• Ground Turkey. My choice for a lean meat option that packs plenty of satisfying protein into every serving without the added fat. (It’s also my choice for this Healthy Turkey Chili.)

• Onion. For a little zip and depth of flavor that gives this chili mac recipe that “cooked-all-day” taste.
• Jalapeño. Turns up the heat on this hearty chili mac recipe.
• Spices. A classic blend of chili powder, cumin, coriander, black pepper, and garlic powder gives this dish that signature chili flavor (like in this Vegetarian Chili).
• Chicken Stock. Our primary cooking liquid.
• Black Beans + Kidney Beans. My favorite duo of protein and fiber-packed legumes for just about any chili recipe (including Slow Cooker Turkey Chili with Sweet Potatoes).
• Tomato Sauce. For additional moisture and robust tomato flavor.
• Diced Tomatoes with Green Chilis. Adds another layer of southwest flare thanks to the green chilis.
• Macaroni. The real magic of this dish is that you don’t even have to boil and drain the pasta separately. Just toss it right into the pot with the other ingredients and cook until al dente. (If you love one-pot pasta recipes, check out this Chicken Stroganoff.)
• Cheddar Cheese. It’s not mac and cheese without plenty of cheese. I like to use sharp cheddar. Its more potent flavor means you can get away with using less.
• Green Onions. For a final flourish of color and fresh onion flavor that is the perfect garnish. You could use some fresh parsley or cilantro as well.

The Directions

1. Sauté the Onions. Cook until it begins to soften.

2. Brown the Turkey. Add the jalapeño and spices.

3. Add Remaining Ingredients. Stir in thetomatoes and sauce, stock, beans, and pasta. Simmer.

4. Stir in the Cheese. Serve with toppings of your choice. ENJOY!

Chili Mac and Cheese Toppings

Feel free to add your favorite chili toppings to your spread to finish off your bowl of hearty chili mac to your liking.

• Avocado. Creamy and delicious!
• More Cheese. Because an extra shower of freshly grated cheese is always welcome.
• Pickled Vegetables. Both Pickled Jalapeños and Pickled Onions would be tasty.
• Spice. For some added heat, try a dash of cayenne pepper or red pepper flakes.
• Corn Chips. If you’re a corn chips and chili kind of person, then feel free to crush some for the top of this mac and cheese.

Storage Tips

• To Store. Leftover chili mac can be stored in the refrigerator for3 to 4 days.
• To Reheat. Warm gently in the microwave or on the stovetop in a large skillet sprinkled with a small amount of water or chicken broth to keep the pasta from drying out.
• To Freeze. Chili mac can be kept in the freezer for up to 3 months. Defrost overnight in the fridge before warming.

• Can Opener. You know a recipe is easy when the main piece of equipment needed is a can opener. Just push one button on this electric opener. No sharp edges!
• Chef’s Knife. A high-quality steel and carbon everyday chef’s knife is a must for anyone who loves spending time in the kitchen.
• Dutch Oven. Our one-way ticket to this one-pot masterpiece.

Recipe Tips and Tricks

• Grate Your Own Cheese. Pre-shredded cheese doesn’t melt as smooth or creamily as freshly grated cheese from a block. I highly recommend the extra step here, as the cheese is an important part of this dish.
• Use What’s in Season. Swap the jalapeño for your favorite spicy seasonal chili peppers from your garden or local market. For extra heat, opt for something with more heat, like a serrano. For a milder chili, reduce or omit the jalapeños.
• Sneak in More Veggies. If you’d like to slip a few extra veggies into this meal, you can certainly do so! I think chopped fresh spinach, mushrooms, or green peppers would be tasty.