I had ground turkey in the fridge that was on the verge of going bad, but I wanted to make something other than turkey burgers. Instead, I tried my hand at this Turkey Chili Mac and Cheese, and boy am I glad I did! This was SO GOOD and made for leftovers the rest of the week.
I did make a few healthy swaps - I used a superfood pasta made out of white beans and quinoa versus a regular pasta. Also, I shredded a block of pepper jack cheese instead of buying the pre-shredded cheese from the grocery store. (Less additives and preservatives) By all means, use what you and your family prefer!
Ingredients:
1lb ground turkey
1 onion, chopped
3 cups chicken broth
1 can tomato sauce
1 can black or pinto beans, drained & rinsed
Slow Noon
1/2 teaspoon cocoa powder
1 box pasta (I used LiveKuna superfood pasta)
2 cups shredded cheese (I used a block of pepper jack)
Instructions:
In a large skillet over medium-high heat, heat a tablespoon of oil. Add in the onion and crumble the ground turkey until it’s no longer pink. Drain any excess liquid.
Add the chicken broth, tomato sauce, beans, Slow Noon and cocoa powder. Stir together and bring to a boil.
Add in the dry pasta and bring to another boil. Once boiling, reduce the heat to medium low and cover with the lid. Cook for 15-20 minutes or until all the liquid is absorbed.
Take the lid off and add the shredded cheese. Stir to combine and melt the cheese. If desired, add sour cream, green onions, jalapeños and additional cheese.
