Save to Pinterest My daughter pushed her bowl toward me one Tuesday night and said, "This tastes like the fun version of healthy." That was all the validation I needed. I had thrown this together on a whim after finding a forgotten packet of ranch seasoning in the pantry, and what started as a quick dinner experiment turned into our most requested weeknight meal. The way the ranch brightens up the chili spices is something you have to taste to believe.
I made this for a potluck once, and three different people asked if I'd brought "that cheesy pasta thing" again the next month. There's something about the bubbling cheese on top and the way the flavors meld together that makes it feel like comfort in a dish. It's the kind of recipe that quietly becomes a staple without you even realizing it.
Ingredients
- Ground turkey: Lean, mild, and a perfect canvas for all the bold seasonings we are about to add.
- Kidney beans and black beans: They bring heartiness and a slight creaminess to the sauce as everything simmers together.
- Yellow onion: Diced small, it melts into the background and adds a subtle sweetness that balances the spice.
- Garlic: Two cloves minced fine, because garlic makes everything better and this dish is no exception.
- Red bell pepper: Adds a pop of color and a gentle sweetness that plays well with the ranch.
- Elbow macaroni: The classic shape that holds onto all the cheesy, saucy goodness in every bite.
- Sharp cheddar cheese: Shredded fresh for the best melt, it creates that gooey, golden top we all crave.
- Milk: Just enough to make the sauce silky and bring everything together before baking.
- Diced tomatoes: Use the juice too, it keeps the pasta moist and adds a bright tomato flavor.
- Chicken broth: Low sodium gives you control over the salt and helps cook the pasta right in the pot.
- Dry ranch dressing mix: The secret ingredient that makes this recipe unforgettable, adding tangy herby magic.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce just enough.
- Olive oil: For sauteing the vegetables until they are soft and fragrant.
- Cumin, chili powder, and paprika: The warm spice trio that gives this dish its chili soul.
- Salt and pepper: Adjust to your taste, especially after adding the ranch mix.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F so it is hot and waiting when the stovetop part is done. This is also a good time to clear some counter space for later.
- Soften the vegetables:
- Heat olive oil in your oven safe pot over medium heat, then add the diced onion and bell pepper and let them cook for 3 to 4 minutes until they smell sweet and look soft. Toss in the garlic and stir for just a minute until it is fragrant but not browned.
- Brown the turkey:
- Add the ground turkey and break it up with a wooden spoon, cooking until no pink remains, about 5 to 6 minutes. The turkey should be crumbly and lightly browned in spots.
- Bloom the spices:
- Stir in the tomato paste, cumin, chili powder, paprika, and ranch seasoning mix, cooking for about a minute. You will know it is ready when the kitchen smells warm and a little tangy.
- Add the liquids and pasta:
- Pour in the diced tomatoes with their juice, both cans of beans, the uncooked macaroni, and the chicken broth, stirring everything together. Bring it to a boil, then lower the heat to a gentle simmer.
- Simmer until tender:
- Cover the pot and let it cook for 8 to 10 minutes, stirring now and then so the pasta does not stick. The macaroni should be just tender and most of the liquid absorbed.
- Stir in the creaminess:
- Mix in the milk and half the shredded cheddar, stirring until the cheese melts into the sauce. Taste and add salt and pepper if needed.
- Top with cheese:
- Sprinkle the remaining cheddar evenly over the top, covering every bit you can see. This is the layer that will turn golden and bubbly in the oven.
- Bake until bubbly:
- Slide the uncovered pot into the oven and bake for 15 minutes. The cheese should be melted, bubbling around the edges, and just starting to turn golden on top.
- Rest before serving:
- Let the dish cool for 5 minutes before you dig in. This helps the sauce thicken up and makes it easier to scoop into bowls without burning your tongue.
Save to Pinterest One evening my husband looked up mid bite and said, "This is better than any boxed mac we used to eat." He was right. What makes this recipe special is not just the flavor, it is the way it brings everyone to the table without any fuss. It is the kind of meal that feels like a hug after a long day.
Customizing Your Chili Mac
If you like heat, dice up a jalapeño and toss it in with the onion and bell pepper. I have also swapped the turkey for ground chicken or even lean beef when that is what I had on hand, and it worked perfectly every time. For anyone avoiding gluten, just use your favorite gluten free pasta and double check the ranch packet, some brands sneak in wheat.
Serving and Storing
I love topping each bowl with a sprinkle of chopped green onions or cilantro for a fresh contrast to all that cheesy richness. A dollop of sour cream on the side is never a bad idea either. Leftovers keep well in the fridge for up to four days, and they reheat like a dream in the microwave or oven.
Making It Work for You
This recipe is forgiving and flexible, which is exactly what you need on a busy weeknight. You can prep the vegetables ahead of time, or even brown the turkey in the morning and finish everything off before dinner.
- Use whole wheat pasta if you want a little more fiber and a nuttier flavor.
- Swap half the cheddar for Monterey Jack if you want a milder, creamier finish.
- If you do not have an oven safe pot, transfer everything to a greased casserole dish before baking.
Save to Pinterest This is the kind of recipe that earns its place in your rotation without trying too hard. Make it once, and I promise it will show up on your table again and again.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, you can prepare the dish through step 7, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the remaining cheese and bake at 375°F for 20-25 minutes until heated through and bubbly.
- → What can I substitute for ground turkey?
Ground chicken, lean ground beef, or ground pork work well as substitutes. You can also use plant-based ground meat alternatives for a vegetarian version.
- → Can I use a different type of pasta?
Absolutely. Small pasta shapes like shells, rotini, or penne work great. Whole wheat or gluten-free pasta can be substituted for dietary preferences.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish covered in a 350°F oven for 15-20 minutes.
- → Can I freeze this dish?
Yes, this casserole freezes well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
- → What if I don't have an oven-safe pot?
Cook everything in a regular pot through step 7, then transfer the mixture to a greased 9x13 inch baking dish. Top with cheese and bake as directed.