Baked Ranch Turkey Chili Mac (Printable)

Creamy turkey and pasta bake with zesty ranch seasoning, beans, and melted cheddar cheese.

# What You’ll Use:

→ Meats

01 - 1 lb ground turkey

→ Vegetables & Beans

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 oz) kidney beans, drained and rinsed
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 can (14.5 oz) diced tomatoes with juice

→ Pasta

07 - 8 oz 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 (1 oz) dry ranch seasoning mix
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper

→ Garnishes

17 - Chopped fresh cilantro or green onion, optional
18 - Sour cream, optional

# How-To:

01 - Set oven 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 more.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and toast for 30 seconds.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly until well combined.
06 - Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until pasta reaches tender consistency.
07 - Stir in 1 cup shredded cheddar cheese until completely melted and evenly distributed.
08 - Sprinkle remaining 1 cup shredded cheddar cheese evenly across the top of the casserole.
09 - Transfer pot to preheated oven and bake uncovered for 15–20 minutes, or until cheese is golden and bubbly.
10 - Remove from oven and let rest 5 minutes before serving. Garnish with fresh cilantro or green onion and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • It's a one-pot meal that actually tastes like you fussed, but you brown some meat and stir—that's the whole performance.
  • Ground turkey keeps it lighter than beef, but the ranch and cheddar make it feel indulgent enough that nobody notices.
  • Leftovers taste even better the next day, so this is the kind of thing you make when you want dinner solved for the rest of the week.
02 -
  • Don't cook the pasta ahead of time—it will turn to mush by the time this finishes baking, and the whole thing becomes gluey instead of creamy.
  • The liquid looks like too much when you're stirring it in, but the pasta absorbs it and the cheese binds it, so trust the process and don't drain anything away.
  • If your pot isn't oven-safe, transfer everything to a baking dish before it goes into the oven—melting handles and cracked glass are not the vibe.
03 -
  • If you're making this for a crowd, the recipe doubles easily and fits in a large 9x13 baking dish; just add 5 to 10 minutes to the oven time.
  • Taste it right before it goes in the oven—this is your last chance to adjust salt or spice without starting over, and those uncooked noodles will absorb everything as they bake.
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