Scale

For the Turkey Chili:

1 tablespoon olive oil

1 pound ground turkey

1 small onion, diced

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 (15-ounce) can diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 cup tomato sauce

1 cup chicken broth

For the Mac & Cheese:

12 ounces elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups milk

1 ½ cups shredded cheddar cheese

½ cup shredded mozzarella cheese

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon mustard powder (optional)

For Topping:

¼ cup chopped fresh parsley or cilantro

Extra shredded cheese

Step 1: Cook the Turkey Chili

Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up as it cooks.

Add diced onion and garlic, cooking until softened (about 3 minutes).

Stir in salt, black pepper, chili powder, cumin, and smoked paprika. Cook for another minute.

Pour in diced tomatoes, black beans, kidney beans, tomato sauce, and chicken broth. Stir well and bring to a simmer.

Cover and cook for 15-20 minutes, stirring occasionally.

Step 2: Cook the Mac & Cheese

While the chili is simmering, cook elbow macaroni according to package instructions. Drain and set aside.

In a separate pot, melt butter over medium heat. Stir in flour and cook for 1 minute to create a roux.

Gradually whisk in milk, cooking until the sauce thickens (about 3-5 minutes).

Stir in cheddar cheese, mozzarella cheese, salt, black pepper, and mustard powder. Stir until the cheese is melted and smooth.

Step 3: Combine Everything

Add the cooked macaroni to the cheese sauce, stirring to coat.

Pour the chili mixture into the mac and cheese and stir until well combined.

Step 4: Serve & Enjoy

Garnish with fresh parsley or cilantro and extra shredded cheese. Serve hot and enjoy!