Baked Ranch Turkey Chili Mac

My kitchen smelled like a chili stand and a ranch dressing bottle had collided somewhere near the stove, and honestly, it was working. I'd thrown together this baked ranch turkey chili mac on a Tuesday night when the fridge had that post-grocery-shop abundance and I needed something that wouldn't require three pans. What emerged from the oven was this creamy, spiced, cheesy situation that made my family forget they'd eaten it the week before.

I made this for a potluck once and brought it in a smaller baking dish, worried it would be lost among the salads and casseroles. By the end of the night, mine was completely empty and someone asked for the recipe in a way that felt urgent. That's when I knew it had crossed from weeknight dinner to something people actually wanted to make themselves.

Ingredients

• Ground turkey (1 lb): Lean but forgiving, it browns quickly and soaks up all those ranch and chili flavors without making the dish feel heavy.
• Yellow onion and garlic (1 small onion, 2 cloves): These two are your flavor foundation—don't skip the mincing and don't rush browning the onion, because that's where sweetness comes in.
• Kidney beans and black beans (two 15 oz cans, drained): Mix two types so you get different textures and neither one dominates; the variety makes it feel more interesting.
• Diced tomatoes (one 14.5 oz can): Keep the juice—it becomes part of your liquid base and adds that subtle tang that rounds out the ranch.
• Elbow macaroni (8 oz, uncooked): Don't cook it separately; it absorbs the broth and flavors as everything bakes, which is the whole point of this method.
• Sharp cheddar cheese (2 cups, divided): Sharp cheddar has personality, which matters when you're already adding ranch seasoning; mild would disappear into the background.
• Milk (1 cup) and chicken broth (2 cups): The milk makes it creamy; the broth keeps it from being a solid block of pasta while it bakes.
• Ranch seasoning mix (1 packet): Yes, it's a shortcut, but it brings all its herbal friendliness in one go—if you wanted to make your own, you'd be here longer than necessary.
• Chili powder, cumin, and smoked paprika (2 tbsp, 1 tsp, and ½ tsp): These three are what give it actual depth; they work with the ranch instead of fighting it, which is more interesting than it sounds.

Instructions

Preheat and set up:

Get your oven to 375°F and make sure you have an oven-safe pot or Dutch oven ready—this whole thing happens in one vessel, which is the beautiful part.

Brown the turkey:

Heat a little oil over medium heat and add your ground turkey, breaking it into small pieces with a wooden spoon as it cooks, about 5 minutes total. You want it cooked through but not stuck to the bottom; keep stirring.

Build the aromatic base:

Add your diced onion and let it soften for about 3 minutes, then stir in the garlic and cook for just 1 more minute until it's fragrant. Don't let garlic brown or it turns bitter.

Toast the spices:

Sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper, then stir everything together so those dry spices wake up and coat the meat, about 30 seconds. This step makes the difference between flat and flavorful.

Add everything else:

Dump in both beans (drained), the tomatoes with their juice, the uncooked pasta, ranch seasoning, chicken broth, and milk. Stir until everything is combined and nothing is stuck to the bottom.

Simmer on the stovetop:

Bring it to a gentle simmer, then cover and let it cook for 8 to 10 minutes, stirring occasionally. The pasta will be partially tender but not fully cooked—that's exactly right.

Melt in the first batch of cheese:

Stir in 1 cup of your cheddar and let it disappear into the heat, which mellows the whole dish and makes it cohesive. This happens fast, so don't walk away.

Top and transfer to the oven:

Sprinkle that second cup of cheddar evenly over the top, then slide the whole pot into the oven uncovered.

Bake until golden:

Let it bake for 15 to 20 minutes until the cheese on top is golden and you can see bubbling at the edges. You'll smell it before you see it, and that's your cue.

Rest and serve:

Pull it out and let it sit for 5 minutes, which lets everything set slightly so it's not soup, then serve with cilantro, green onion, or a dollop of sour cream if you want to lean into the ranch angle even further.

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My kid asked for seconds before I'd even sat down the first time, and that's when I realized this wasn't just dinner—it was the kind of dish that makes people feel like you're taking care of them. There's something about a hot, cheesy, baked pasta that says comfort in a language everyone understands.

Making It Spicier or Milder

If your family leans toward heat, dice up a jalapeño and add it with the onion, or stir in a pinch of cayenne right after the chili powder. If someone at your table is spice-averse, you can dial back the chili powder slightly—go to 1.5 tablespoons instead of 2—and let the smoked paprika do the heavy lifting for flavor without the kick.

Pasta Swaps and Other Variations

Whole wheat elbow works beautifully if you're after extra fiber, and honestly, it holds its texture a bit better than regular pasta. If you want to use ground chicken instead of turkey, it'll cook the same way and taste slightly richer. You could even use lean ground beef, though then you're creeping toward traditional chili mac territory, which isn't bad—just different.

Storing and Reheating Leftovers

This keeps beautifully in the fridge for up to 3 days, covered, and it actually tastes better as the flavors meld overnight. To reheat, put it in an oven-safe dish, cover it loosely with foil, and warm at 350°F for about 15 minutes until it's hot through, or just use the microwave if you're in a hurry. If it seems thick when you reheat it, stir in a splash of milk to loosen it back to that creamy consistency.

• Let it cool completely before covering and refrigerating—trapping steam speeds up spoilage.
• Freeze it in portions if you want it around longer than 3 days; thaw it overnight in the fridge before reheating.
• This dish is forgiving, so don't overthink reheating—just get it hot and don't let it dry out.

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This is the kind of recipe you make when you want something warm and filling that doesn't require a strategy, and that's exactly why it works. Serve it to people you like, watch them eat without hesitation, and let the simplicity be the whole point.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can assemble the dish up to step 7, then cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Elbow macaroni is traditional, but shells, cavatappi, or penne also work well. Choose shapes that catch the sauce and hold up during baking.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating.

→ How can I make it spicier?

Add diced jalapeño with the onions, increase chili powder, or add cayenne pepper. Hot sauce can also be stirred in before serving.

→ Can I use different beans?

Pinto beans or navy beans make excellent substitutes. You can also use all kidney beans or all black beans if you prefer.

→ What if I don't have an oven-safe pot?

Simmer everything in a regular pot, then transfer to a 9x13 inch baking dish before adding the final cheese layer and baking.