Baked Ranch Turkey Chili Mac (Print-Friendly)

Hearty casserole combining zesty chili flavors with ranch seasoning, ground turkey, tender pasta, and melted cheddar.

# What You'll Need:

→ Meats

01 - 1 pound ground turkey

→ Vegetables & 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, or 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°F
02 - In a large oven-safe pot or Dutch oven, heat oil over medium heat. Add ground turkey and cook until browned, breaking it up 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 in chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine evenly
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly to combine
06 - Bring to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until pasta reaches tender texture
07 - Stir in 1 cup of shredded cheddar cheese until completely melted
08 - Sprinkle remaining 1 cup of cheddar cheese evenly over the surface
09 - Transfer the pot to the preheated oven and bake uncovered for 15 to 20 minutes, until cheese is golden and bubbly
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro or green onion and a dollop of sour cream if desired

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is mercifully short and your stovetop stays relatively untouched.
  • Ground turkey keeps it lean and high in protein without tasting like diet food—it's genuinely satisfying and cozy.
  • The ranch seasoning creates an unexpected savory depth that makes people ask what your secret ingredient is.
  • Pasta stays tender instead of mushy because you nail the timing before it even hits the oven.
02 -
  • Do not cook the pasta all the way before adding it to the pot—you want it at the al dente stage before the oven because it keeps cooking and will become soft otherwise.
  • Drain and rinse your beans; nobody wants that starchy canned liquid making your sauce gloopy and dull.
  • Use an oven-safe pot with a lid for the stovetop portion so you can transition directly to the oven without dirtying another dish.
03 -
  • Buy your sharp cheddar from the cheese counter if you can—it melts more smoothly and tastes noticeably richer than pre-shredded versions with their anti-caking additives.
  • Heat your oven fully before baking so the top cheese starts browning immediately instead of just melting and sitting there dull and pale.
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