Stovetop Turkey Chili Mac And Cheese Recipes

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ONE POT CHILI MAC & CHEESE



One Pot Chili Mac & Cheese image

You can make this with or without beans. If you really like beans, you can double the amount of beans. Adjust the amount of cheese to your preference.

Provided by Diane

Categories     Main Course

Time 40m

Number Of Ingredients 17

8 oz. Elbow Macaroni Pasta (, uncooked)
1 Tablespoon Olive Oil
1 pound ground Beef
1 small Onion (, diced)
4 cloves Garlic (, minced)
30 oz. Tomato sauce (, (two 15 oz. cans or @ 4 cups) crushed, diced or regular)
15 oz. canned Beans ((black, pinto, cannellini, etc...), drained and rinsed)
2 Tablespoons Chili Powder
2 teaspoons ground Cumin
1/2 teaspoon Oregano leaves
Kosher Salt (, to taste)
fresh cracked Black Pepper
1-2 cups grated Cheddar Cheese
Additional cheese
sour cream
red onions
green onions

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add pasta and cook until al dente, usually about 8-12 minutes or according to package directions. Drain and set pasta aside.
  • Return pot to stove on medium-high heat. Add olive oil, then add ground beef. Break up beef into small chunks and cook until browned. Add onion and garlic. Cook onions and garlic until fragrant and soft.
  • Add tomato sauce, beans, chili powder, cumin and oregano. Bring to a simmer, give it a good even stir and lower heat to continue simmering. Cook for about 15 minutes. Season with salt and pepper.
  • Stir the cooked pasta and cheese into the chili. Cook for another minute or so until the pasta is warmed through and cheese is melted. Serve with your favorite toppings.

Nutrition Facts : Calories 404 kcal, Carbohydrate 38 g, Protein 22 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 855 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

STOVETOP TURKEY CHILI MAC AND CHEESE



Stovetop Turkey Chili Mac and Cheese image

Provided by Justin Chapple

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1/2 pound medium shells or campanelle pasta
4 tablespoons extra-virgin olive oil
2 poblano peppers, stemmed, seeded, and chopped
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 pound ground turkey
1/2 cup panko
Zest of 1/2 lemon
2 tablespoons minced parsley
2 tablespoons all-purpose flour
One 15-ounce can crushed tomatoes
1 to 2 chipotle peppers in adobo sauce, seeded and minced
1 1/2 cups shredded cheddar cheese
2 tablespoons heavy cream or half-and-half (optional)
1/2 (4-ounce) bunch arugula, trimmed and chopped

Steps:

  • In a large pot of salted boiling water, cook the pasta until al dente. Using a heatproof measuring cup, scoop out 1 cup of the pasta water. Drain the pasta in a colander. Add 1 tablespoon of olive oil to the pasta and toss to coat.
  • Wipe out the pot and heat 2 tablespoons of olive oil in it. Add the poblanos, onion, and a generous pinch of salt. Cook over medium-high heat, stirring, until softened, 5 to 7 minutes. Add the ground turkey and cook, stirring, until the meat is just cooked through and any liquid has evaporated, about 8 minutes.
  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over medium-high heat, stirring, until golden, about 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Season the breadcrumbs with salt and pepper.
  • Add the flour to the pot and cook, stirring, until the turkey mixture is well coated, about 1 minute. Stir in the tomatoes, chipotles, and 1/2 cup of the reserved pasta water. Simmer until the mixture is thickened, 2 to 3 minutes. Remove the pot from the heat and stir in the pasta, cheese, and cream, if using; add more pasta water if needed. Fold in the arugula until just wilted; season the chili mac with salt and pepper. Serve the chili mac in bowls, topped with shredded cheddar cheese and the breadcrumbs.

ONE-POT CHILI MAC AND CHEESE



One-Pot Chili Mac and Cheese image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
  • Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
  • Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g

EASY STOVE-TOP MACARONI & CHEESE



Easy Stove-Top Macaroni & Cheese image

Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Steps:

  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  • Cook and stir until bubbly.
  • Stir in cheese a small amount at a time until fully melted.
  • Drain macaroni; add to cheese sauce; stir to coat.

Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2

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