Stovetop Turkey Chili Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 44
- Sodium
- 351
- Total: 45 min
- Active: 30 min
Ingredients
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
Directions
- 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.