There is a chill in the air, football season is in full swing, and hockey is back! Which means that it is time to grab your favourite sweater (or jersey), get cozy and enjoy all the hearty flavours of the season.
Normally I would say that you cannot beat a spicy bowl of chili or a rich creamy helping of mac and cheese. But I think this fusion of (Turkey) Chili Mac and Cheese just might beat them.
The ultimate one-pot comfort meal. A fusion of two of my all time fall favourites and best part, it is ready in just 30 minutes. So, no reason to wait for game day. Pick any day of the week and enjoy this soul-satisfying meal.
I used ground turkey, but it would be just as delicious with ground beef, chicken, lamb, or sausage. Prefer to try it meatless, that works too!
🎥Watch how this (Turkey) Chili Mac and Cheese was made here.
Ingredients
- Olive oil
- Onion
- Paprika powder
- Cayenne pepper
- Onion powder
- Garlic powder
- Dried oregano
- Black pepper
- Salt
- Garlic
- Red bell pepper
- Yellow bell pepper
- Jalapeños
- Ground turkey or chicken
- Hot sauce
- Crushed canned tomatoes
- Red kidney beans
- Chicken broth
- Elbow macaroni pasta
- Fontina cheese
- Gruyere cheese
- Sharp cheddar cheese
Toppings, optional
- Cilantro
- Chili peppers
- Hot sauce
- Jalapeños
See recipe card for quantities.
Instructions
Heat oil in a 5qt Dutch oven over medium heat. Add onion, paprika, cayenne, onion powder, garlic powder, salt and pepper then cook for 3 to 4 minutes until the onions begin to soften. Add garlic, bell peppers, and jalapeños and cook for another 3 to 4 minutes more, stirring occasionally so the garlic does not burn.
Raise the heat to medium high, add the turkey. Use a wooden spoon to break it up and cook until browned. About 5-6 minutes.
Add the hot sauce, tomatoes, beans, chicken broth and macaroni. Stir to combine. Bring to a light boil, then turn the heat down to low. Stir often to make sure the macaroni does not stick.
Cover and cook for 12 minutes or until the macaroni is just al dente (slightly firm still).
Turn off the burner and turn on the oven to broil.
Then stir in about half of each of the cheese. Taste, then add salt and pepper if needed.
Top with remaining cheese and broil until the cheese begins to bubble and brown. About 3 to 4 minutes.
Spoon into bowls and sprinkle with cilantro. Serve with additional chilies, jalapeños, and hot sauce.
Equipment
This (Turkey) Chili Mac and Cheese was cooked on the Hestan Dual Fuel Oven and made in my Hestan Culinary 5-Quart Titanium Dutch Oven. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
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Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
(Turkey) Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 teaspoons paprika powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 jalapeños thinly sliced (using a mandoline or knife)
- 1 pound ground turkey (or your favourite ground meat) minced (454g)
- 1 teaspoon of hot sauce or to your heat preference
- 28 ounces crushed canned tomatoes 800g
- 14 ounces can red kidney beans drained (420g)
- 2 ½ cups chicken broth 625 ml
- 12 ounces elbow macaroni pasta elbow pasta, uncooked (340g)
- 1 cup grated Fontina cheese divided (or more if you like it cheesy)
- 1 cup grated Gruyere divided (or more if you like it cheesy)
- 1 cup grated sharp cheddar cheese orange, divided (or more if you like it cheesy)
Toppings
- 1 cup cilantro finely chopped for garnish
- Chili peppers optional
- Hot sauce optional
- Jalapeños sliced
Instructions
- Heat oil in a 5qt Dutch oven over medium heat. Add onion, paprika, cayenne, onion powder, garlic powder, salt and pepper then cook for 3 to 4 minutes until the onions begin to soften. Add garlic, bell peppers, and jalapeños and cook for another 3 to 4 minutes more, stirring occasionally so the garlic does not burn.
- Raise the heat to medium high, add the turkey. Use a wooden spoon to break it up and cook until browned. About 5-6 minutes.
- Add the hot sauce, tomatoes, beans, chicken broth and macaroni. Stir to combine. Bring to a light boil, then turn the heat down to low. Stir often to make sure the macaroni does not stick.
- Cover and cook for 12 minutes or until the macaroni is just al dente (slightly firm still).
- Turn off the burner and turn on the oven to broil.
- Then stir in about half of each of the cheese. Taste, then add salt and pepper if needed.
- Top with remaining cheese and broil until the cheese begins to bubble and brown. About 3 to 4 minutes.
- Spoon into bowls and sprinkle with cilantro. Serve with additional chilies, jalapeños, and hot sauce.
Can’t wait to try this again!
Thanks Shanley,
We are so glad you enjoyed it!
Have a great day 🙂
Elaine & James