Baked Ranch Turkey Chili Mac (Print version)

Hearty turkey mac and beans baked with zesty ranch seasoning and melted cheddar cheese.

# What You'll Need:

→ Meat & Protein

01 - 1 pound ground turkey
02 - 1 can (15 ounces) kidney beans, drained and rinsed
03 - 1 can (15 ounces) black beans, drained and rinsed

→ Vegetables & Aromatics

04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced

→ Pasta

07 - 2 cups elbow macaroni, uncooked

→ Dairy

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

→ Liquids

10 - 1 can (14 ounces) diced tomatoes with juice
11 - 2 cups low-sodium chicken broth

→ Seasonings

12 - 1 packet (1 ounce) dry ranch dressing mix
13 - 2 tablespoons tomato paste
14 - 1 tablespoon olive oil
15 - 1 teaspoon ground cumin
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon paprika
18 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in tomato paste, cumin, chili powder, paprika, and dry ranch mix. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, kidney beans, black beans, macaroni, and chicken broth. Stir well, bring to a boil, then reduce heat to a simmer.
06 - Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is just tender and most liquid is absorbed.
07 - Stir in milk and half of the cheddar cheese. Adjust seasoning with salt and pepper.
08 - Sprinkle remaining cheddar cheese evenly over the top.
09 - Transfer the pot, uncovered, to the oven. Bake for 15 minutes until cheese is melted and bubbly and top is lightly golden.
10 - Cool for 5 minutes before serving.

# Tips from the pros:

01 -
  • It's genuinely faster than ordering delivery and tastes like you spent all afternoon cooking.
  • High protein, satisfying enough to feel like real food, but ranch flavoring keeps it fun and nostalgic.
  • One pot means minimal cleanup, which is half the battle on weeknight dinners.
  • Your picky eaters will eat the pasta and cheese while absorbing actual nutrients from the beans and turkey.
02 -
  • Don't skip the browning step for the turkey, it creates a depth of flavor that separated this from tasting like a casserole your aunt made in 1987.
  • Rinsing the canned beans actually matters because the sodium and starch in the liquid can throw off your final seasoning balance.
  • The pasta will continue cooking slightly during the oven time, so if you're erring anywhere, undercook it slightly during the simmer stage to avoid mushy results.
03 -
  • Use low-sodium broth and taste before adding extra salt, because between the ranch packet and the cheese, you're already getting more sodium than you think.
  • If you're cooking for people with dairy sensitivities, swap the milk for a plant-based version and use dairy-free cheese, though the texture won't bubble quite as dramatically but the taste stays solid.
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