# What You'll Need:
→ Meats
01 - 1 lb ground turkey
→ Vegetables & Beans
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (15 oz) can kidney beans, drained and rinsed
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (14.5 oz) can diced tomatoes with juice
→ Pasta
07 - 8 oz elbow macaroni, uncooked
→ Dairy
08 - 2 cups shredded sharp cheddar cheese, divided
09 - 1 cup whole milk
→ Liquids
10 - 2 cups low-sodium chicken broth
→ Seasonings
11 - 1 packet (1 oz) dry ranch seasoning mix
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Garnishes
17 - Chopped fresh cilantro or green onion, optional
18 - Sour cream, optional
# Method:
01 - Preheat oven to 375°F.
02 - In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon, approximately 5 minutes.
03 - Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly.
06 - Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until pasta reaches tender texture.
07 - Stir in 1 cup cheddar cheese until fully melted and incorporated.
08 - Sprinkle remaining 1 cup cheddar cheese evenly across the surface.
09 - Transfer the pot to the preheated oven and bake uncovered for 15–20 minutes, or until cheese is golden and bubbly.
10 - Let rest 5 minutes before serving. Garnish with cilantro or green onion and a dollop of sour cream if desired.
