Light Turkey Chili Mac and Cheese
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 mins
- Yield: 8 servings 1x
- 2 tablespoons olive oil
- 1/2 onion
- 3 cloves garlic
- 1 lb ground turkey
- 2 1/2 tsp cumin
- 2 teaspoons chili powder
- 2 pinches red pepper flakes
- 2 teaspoon tomato paste
- 2 28 ounce cans diced tomatoes
- 1 pound whole wheat macaroni
- 1 teaspoon coco powder
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups 2% milk
- 1/4 cup aged gouda cheese
- 1 cup reduced fat cheddar cheese
- Heat up the olive oil in a pan over medium high heat
- Add the ground turkey and cook until the meat is browned, 3-5 minutes
- Add in the chopped onion and garlic
- Cook until onion begins to appear translucent, about 5 minutes
- Add the cumin, chili powder red pepper flakes, 2 teaspoons of salt, and one teaspoon of pepper
- Stir the spices into the meat and veggies and let this mixture cook for a minute or two
- Stir in the tomato paste and cook for another minute
- Turn the heat to low and add the two cans of diced tomatoes
- Fill up one empty can with water and add the water to the chili
- Bring the chili to a boil and then turn the heat to low and simmer, covered, for 30 minutes – stirring occasionally
- Preheat the oven to 350 degrees
- Meanwhile, make the cheese sauce
- Melt three tablespoons of butter in a large pan over medium high heat
- Add three tablespoons of flour and whisk together
- Cook the roux, continuously whisking, for about a minute
- Whisk in three cups of milk
- Let the sauce cook, whisking often, until it is thickened. It should be thick enough to coat the back of a metal spoon without dripping off
- Once the sauce is thickened, remove it from the burner, and add 1/2 cup of cheddar and the gouda
- Stir until all the cheese has melted
- Season to taste with salt and pepper
- Once the chili has simmered for 30 minutes, add the macaroni and another teaspoon of salt and let that simmer uncovered for about 8 minutes, or until the macaroni is almost cooked, but not quite yet
- Add the coco powder and stir to combine
- Add the cheese sauce to the chili and macaroni, and stir a few times.
- Dump the chili mac and cheese into a 9×13 baking dish (you might have a little bit of the mixture left over) and top with the remaining 1/2 cup of cheddar cheese.
- Bake the chili mac and cheese for 20 minutes
- Transfer to a cooling rack and let sit for another 20 or so minutes