Easy One Pot Chili Mac and Cheese. An easy, healthy recipe that's perfect busy weeknights!
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One Pot Chili Mac and Cheese

Yield: 6 servings
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
An easy, delicious recipe for chili mac and cheese with ground turkey, beans and cheddar that is cooked entirely in just ONE pot. Your family will rave!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion — diced
  • 1 pound extra lean ground turkey — (use an additional can of beans to make vegetarian)
  • 1 jalapeño pepper — seeded and diced
  • 1 tablespoon — plus 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups low sodium chicken stock
  • 1 can low sodium black beans — (15 ounces) rinsed and drained
  • 1 can low sodium red kidney beans — (15 ounces) rinsed and drained
  • 1 can tomato sauce — (15 ounces)
  • 1 can diced tomatoes with green chilis — (10 ounces) undrained
  • 2 cups uncooked whole wheat elbow macaroni noodles — about 8 ounces
  • 1 cup freshly shredded reduced fat sharp cheddar cheese — plus additional for serving
  • Sliced green onions — for serving

Instructions

  1. Heat the olive oil in large, deep Dutch oven or pot over medium high. Once hot, add the onion and sauté until beginning to soften, about 4 minutes, then add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently and breaking apart the turkey, until the meat is crumbled and cooked through, about 3 minutes.
  2. Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, andpasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook for until the noodles are al dente, about 10 minutes. Remove from the heat.
  3. Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.

Recipe Notes

Leftover chili mac and cheese can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, sprinkled with a small amount of water of chicken stock to keep the pasta from drying out.
Course: Main Course
Cuisine: American
Keyword: Easy Pasta Recipe, One Pot Chili Mac and Cheese, One Pot Meal

Nutrition Information

Amount per serving (1 (of 6), about 2 cups) — Calories: 472, Fat: 10g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 987mg, Carbohydrates: 62g, Fiber: 13g, Sugar: 8g, Protein: 40g

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