Save to Pinterest My daughter wandered into the kitchen one Wednesday night asking if we could have "something cheesy but not boring." I had ground turkey thawing and a box of macaroni in the pantry, plus that little ranch packet I'd been meaning to use. What started as pantry improvisation turned into a dish she now requests by name. The blend of chili spices with creamy ranch and bubbling cheddar creates this cozy, slightly tangy comfort that feels both familiar and just different enough to keep everyone interested.
The first time I made this for a potluck, I wasn't sure how it would land. One friend took a bite and said, "Wait, is there ranch in this?" in the most delighted way. By the end of the night, the dish was scraped clean and I had three people asking for the recipe. It's become my go to when I need something that feels homemade but doesn't require me to stand over the stove all evening.
Ingredients
- Ground turkey: Leaner than beef but still packed with protein, it soaks up all the seasoning beautifully and keeps the dish from feeling too heavy.
- Yellow onion and garlic: These build the aromatic base and add sweetness that balances the chili spices.
- Kidney beans and black beans: Two kinds of beans add texture, fiber, and that classic chili heartiness without any extra work.
- Diced tomatoes: The juice from the can adds moisture and a slight tang that brightens the whole pot.
- Elbow macaroni: Cooks right in the pot with everything else, soaking up flavor as it softens.
- Sharp cheddar cheese: Divided so some melts into the sauce and some gets golden and bubbly on top.
- Milk and chicken broth: Together they create a creamy, savory liquid that keeps the pasta tender and the dish saucy.
- Dry ranch seasoning mix: This is the secret ingredient that makes people ask what's different in a good way.
- Chili powder, cumin, smoked paprika: Classic chili trio that adds warmth and depth without being too spicy.
- Salt and black pepper: Simple but essential for bringing all the flavors into focus.
- Cilantro, green onion, sour cream: Optional but highly recommended for a fresh, cooling contrast to the warm, cheesy base.
Instructions
- Preheat and prep:
- Set your oven to 375°F so it's ready when you need it. This gives you time to brown the turkey without rushing.
- Brown the turkey:
- Heat a drizzle of oil in a large oven safe pot or Dutch oven over medium heat, then add the ground turkey and break it up with a wooden spoon as it cooks for about 5 minutes until no longer pink. The little browned bits on the bottom of the pot will add flavor later.
- Soften the aromatics:
- Toss in the diced onion and cook for 3 minutes until it starts to turn translucent, then stir in the minced garlic and cook for 1 minute more until fragrant. Don't let the garlic burn or it will taste bitter.
- Add the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the spices coat the turkey and onions. This step blooms the spices and makes the whole kitchen smell amazing.
- Combine everything:
- Add both cans of beans, the diced tomatoes with their juice, uncooked macaroni, ranch seasoning, chicken broth, and milk, then stir thoroughly to make sure nothing sticks to the bottom. It will look like a lot of liquid, but the pasta will drink it up.
- Simmer until tender:
- Bring the mixture to a gentle simmer, cover the pot, and cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the pasta is just tender. It should still have a tiny bite because it will cook more in the oven.
- Stir in cheese:
- Remove the pot from the heat and stir in 1 cup of the shredded cheddar until it melts into the sauce and everything looks creamy. This is when it really starts to come together.
- Top and bake:
- Sprinkle the remaining 1 cup of cheddar evenly over the top, then transfer the uncovered pot to the oven and bake for 15 to 20 minutes until the cheese is golden and bubbly. The edges will get a little crispy, which is the best part.
- Rest and garnish:
- Let the dish rest for 5 minutes before serving so the sauce thickens slightly and you don't burn your tongue. Top with cilantro, green onion, or a dollop of sour cream if you like.
Save to Pinterest 
Save to Pinterest One evening my neighbor knocked on the door just as I pulled this out of the oven. I sent her home with a generous serving in a container, and the next morning she texted me asking if I'd make it again soon because her kids devoured it. It's the kind of dish that makes you feel like a kitchen hero without having to do anything fancy.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, so day two is often better than day one. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm the whole batch in a covered pot on the stovetop over low heat, stirring occasionally. If you want to freeze it, portion it out before baking, then thaw overnight in the fridge and bake as directed.
Ways to Make It Your Own
If you like heat, dice up a jalapeño and toss it in with the onions, or add a pinch of cayenne to the spice mix. For a heartier version, swap in ground beef or ground chicken instead of turkey. Whole wheat pasta adds a bit more fiber and a nuttier flavor if that's your thing. You can also stir in a handful of frozen corn or diced bell peppers when you add the beans for extra color and sweetness.
Serving Suggestions
This is a complete meal on its own, but a simple side salad with a tangy vinaigrette cuts through the richness nicely. Cornbread or warm tortillas on the side are always a hit, especially for soaking up any extra sauce. If you're feeding a crowd, set out bowls of sour cream, sliced avocado, pickled jalapeños, and extra shredded cheese so everyone can customize their plate.
- A crisp green salad with lime dressing balances the creamy, cheesy flavors.
- Cornbread or warm flour tortillas make great vehicles for scooping up every last bite.
- Set out toppings like avocado, sour cream, and hot sauce so everyone can make it their own.
Save to Pinterest 
Save to Pinterest This is the kind of recipe that turns a regular weeknight into something a little special without any extra fuss. Make it once and it'll probably become one of those dishes you return to again and again.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, small pasta shapes like shells, rotini, or penne work well. Adjust cooking time slightly depending on the pasta size to ensure it becomes tender.
- → Can I make this ahead of time?
Absolutely. Prepare through step 7, let cool, cover and refrigerate. When ready to serve, top with remaining cheese and bake at 375°F for 25-30 minutes until heated through and bubbly.
- → What can I substitute for ranch seasoning?
Mix together 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon dried chives for a homemade ranch blend.
- → Can I make this spicier?
Yes, add diced jalapeños with the onions, increase chili powder, or stir in hot sauce or cayenne pepper. You can also top with pepper jack cheese instead of cheddar for extra heat.
- → Is this freezer-friendly?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven covered with foil until warmed through, about 30 minutes.
- → Can I use ground beef instead of turkey?
Definitely. Lean ground beef, ground chicken, or even plant-based ground meat will work. Just drain excess fat after browning if using higher-fat meat.