Save My neighbor showed up at my door with a Dutch oven and a wild idea: combine chili mac with ranch seasoning in one baking dish. I was skeptical until that first spoonful, when the creamy pasta, tender turkey, and zesty ranch hit at once. Now I make this whenever I need something that feels both comforting and a little bit special, without spending hours in the kitchen. It's become the kind of dish people actually ask for by name.
I made this for a potluck once, and someone actually asked if I'd used a secret ingredient. I hadn't, but the combination of the ranch packet with cumin and chili powder creates this flavor that tastes way more complicated than it actually is. Watching people go back for thirds told me everything I needed to know.
Ingredients
- Ground turkey: Use a pound that's around 93% lean so you get flavor without grease pooling on top during cooking.
- Kidney beans and black beans: Drain and rinse both to keep the dish from turning murky and to control the sodium level.
- Yellow onion and red bell pepper: The onion caramelizes slightly while the pepper adds sweetness and color that actually matters when you serve this.
- Garlic: Two cloves minced fine so they distribute evenly instead of creating surprise pockets of raw flavor.
- Elbow macaroni: Use exactly 2 cups uncooked so the pasta absorbs the broth without turning to mush.
- Sharp cheddar cheese: Sharp, not mild, because this dish needs backbone to stand up to the ranch and spices.
- Milk: Half a cup stirred in at the end creates creaminess without making it heavy.
- Diced tomatoes: One can with the juice included, because that liquid becomes part of the cooking process.
- Low-sodium chicken broth: Two cups gives the pasta something to cook in while building flavor layers.
- Dry ranch dressing mix: The whole packet, and yes, the MSG-adjacent flavors are exactly what make this work.
- Tomato paste: Two tablespoons deepens the chili side and adds a gentle tang.
- Olive oil: One tablespoon for sautéing the vegetables before the meat goes in.
- Cumin, chili powder, and paprika: These spices work with the ranch rather than against it, creating a layered heat that builds as you eat.
Instructions
- Get your oven ready:
- Set it to 375°F (190°C) so it's preheated when you need it. This matters because the cheese needs to bubble and brown quickly at the right temperature.
- Sauté the base:
- Heat olive oil in your oven-safe pot over medium heat, then add the diced onion and red bell pepper. You're looking for the onion to turn translucent and the edges to soften, which takes about 3 to 4 minutes. Add the minced garlic after and let it bloom for just one minute so it becomes fragrant instead of raw.
- Brown the turkey:
- Push the vegetables to the side and add your ground turkey, breaking it apart with a wooden spoon as it cooks. This takes 5 to 6 minutes, and you want it fully cooked through with no pink remaining. The pan will look rich and meaty at this point, which is exactly right.
- Build the flavor:
- Stir in the tomato paste, cumin, chili powder, paprika, and dry ranch mix. Cook for one minute so the spices toast slightly and release their oils, which deepens everything that comes next. Your kitchen will smell incredible at this moment.
- Add the liquids and starches:
- Pour in the diced tomatoes with their juice, add both drained cans of beans, the uncooked elbow macaroni, and the chicken broth. Stir everything together until the pasta is submerged and the ingredients are evenly distributed. Bring it all to a boil, then reduce the heat to a simmer.
- Let it simmer:
- Cover the pot and let it cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. You want a little moisture remaining so it's creamy, not soupy or dry.
- Add the creaminess:
- Stir in the milk and half of the shredded cheddar cheese, folding gently so everything combines. Taste it now and adjust the salt and pepper to your preference, keeping in mind the ranch seasoning is already salty.
- Top it with cheese:
- Sprinkle the remaining cheddar cheese evenly over the surface in an even layer. This is what creates that golden, bubbly top that makes people lean in for a second helping.
- Bake until bubbly:
- Transfer the uncovered pot to your preheated oven and bake for 15 minutes until the cheese is melted and bubbly with light golden-brown edges. Don't leave it longer or the cheese will start to separate.
- Rest before serving:
- Let it cool for 5 minutes so the cheese sets slightly and you can actually serve it without the whole thing sliding off the spoon.
Save There was a moment when my daughter asked if she could help me make this, and I realized she was now old enough to understand why we sauté onions first instead of just throwing everything together. That's when a recipe stops being just dinner and becomes a way of passing something forward.
Why the One-Pot Method Actually Works
Years ago I would have cooked the pasta separately, browned the meat in one pan, then combined everything in a casserole dish. That meant three things to clean and flavors that never quite married together. This method lets the pasta cook directly in the broth infused with turkey, spices, and tomatoes, so every grain absorbs the story of everything else in the pot. It's more efficient and honestly tastes better because nothing stays isolated.
Variations That Actually Matter
I've made this with ground chicken when turkey wasn't available, and it works beautifully if you're after something slightly milder. Lean ground beef creates a richer, deeper version that feels more like traditional chili. For heat, a diced jalapeño stirred in with the onion adds complexity that the ranch actually complements. Some people swear by stirring in a dollop of sour cream right before serving, which adds a subtle tang that plays off the ranch in unexpected ways.
Serving and Storing This Dish
This casserole sits beautifully on a weeknight table, but it also travels well to potlucks because everything stays warm inside the Dutch oven. Leftovers keep in the refrigerator for three days in an airtight container, and reheating gently on the stovetop with a splash of broth restores the creamy texture without drying things out. It even freezes well for up to two months, though the pasta texture shifts slightly after thawing.
- Garnish with chopped green onions or fresh cilantro if you want brightness cutting through the richness.
- A dollop of sour cream on the side lets people customize their own creaminess level.
- Serve with a simple green salad to balance the hearty, filling nature of this casserole.
Save This is the kind of dish that feels like you spent all afternoon cooking when you actually put it together during your lunch break. That's the whole point of it, really.
Recipe FAQ
- → Can I make this ahead of time?
Yes, assemble the entire dish through step 7, then cover and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time since it will be cold.
- → What pasta shapes work best?
Elbow macaroni is traditional, but shells, cavatappi, or penne also work well. Choose shapes that hold sauce well and cook evenly in the liquid.
- → Can I use different beans?
Absolutely. Pinto beans, navy beans, or cannellini beans make great substitutes. You can also use all one type of bean if you prefer.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave with a splash of milk or broth to restore creaminess.
- → Can I freeze this dish?
Yes, freeze before baking. Assemble through step 7, let cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → What can I serve with this?
A simple green salad with ranch dressing, cornbread, or garlic bread complement the flavors well. Steamed vegetables like broccoli or green beans also make great sides.