Baked Ranch Turkey Chili Mac (Print Version)

One-pot turkey chili mac with ranch, beans, and melted cheddar baked until golden and bubbling.

# What You’ll Need:

→ Meats

01 - 1 pound ground turkey

→ Vegetables and Beans

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) kidney beans, drained and rinsed
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (14.5 ounces) diced tomatoes with juice

→ Pasta

07 - 8 ounces elbow macaroni, uncooked

→ Dairy

08 - 2 cups shredded sharp cheddar cheese, divided
09 - 1 cup whole milk

→ Liquids

10 - 2 cups low-sodium chicken broth

→ Seasonings

11 - 1 packet dry ranch seasoning mix
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt, adjusted to taste
16 - 1/4 teaspoon black pepper

→ Garnishes

17 - Chopped fresh cilantro or green onion, optional
18 - Sour cream, optional

# How to Make It:

01 - Set oven temperature to 375 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, heat a light coating of oil over medium heat. Add ground turkey and cook until browned, breaking it into small pieces with a spoon, approximately 5 minutes.
03 - Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the turkey. Stir thoroughly to combine spices.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked elbow macaroni, ranch seasoning mix, chicken broth, and milk. Stir well to integrate all components.
06 - Bring mixture to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until pasta reaches tender consistency.
07 - Stir in 1 cup shredded cheddar cheese until fully melted and combined.
08 - Sprinkle remaining 1 cup shredded cheddar cheese evenly across the surface.
09 - Transfer pot to preheated oven and bake uncovered for 15 to 20 minutes until cheese turns golden and bubbles around edges.
10 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh cilantro or green onion and a dollop of sour cream if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, even the pasta, so cleanup is almost nonexistent.
  • The ranch seasoning adds a savory tang that keeps each bite interesting without overwhelming the chili flavors.
  • It feeds a crowd (or a hungry family) and tastes even better the next day.
  • Ground turkey keeps it lighter than beef but still hearty and satisfying.
02 -
  • Don't skip the gentle simmer before baking or your pasta will be crunchy in spots.
  • Use an oven safe pot or Dutch oven, because transferring this to a casserole dish halfway through is messy and you lose all that flavor stuck to the bottom.
  • If the mixture looks too thick before baking, add a splash more broth or milk and stir it in.
  • Let it rest after baking or the cheese will slide right off and the sauce will be too runny.
03 -
  • Taste the mixture before baking and adjust salt or spice levels while you still can.
  • Grate your own cheddar instead of buying pre shredded for better melting and richer flavor.
  • If your pot isn't oven safe, transfer everything to a greased 9x13 inch baking dish before adding the top layer of cheese.
  • Let the dish cool slightly before serving so the sauce sets up and each scoop holds together beautifully.
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