You know those nights when you open the fridge and stare at the almost-expired ground turkey wondering if you should just make the same ol’ turkey burgers again? Yeah… we’re not doing that. Instead, we’re turning that lonely ground turkey into a cheesy, slightly spicy, flavor-packed masterpiece that feeds your belly and your soul. This Turkey Chili Mac & Cheese with Slow Noon seasoning is like your favorite cozy sweater—warm, comforting, and a little unexpected.
We’re talking creamy cheese, hearty beans, a hint of chili heat, fresh basil brightness, and a pop of lime—thanks to Flavor Expedition Co.’s Slow Noon (Chili Lime Basil). It’s mild enough for the spice-cautious, bold enough for the flavor-seekers, and easy enough to make on a Tuesday night. Bonus: makes killer leftovers that somehow taste even better the next day.
1 box pasta of choice (I used LiveKuna superfood pasta – white bean + quinoa)
2 cups shredded cheese (I used pepper jack from a fresh block)
1 tbsp olive oil (or butter)
Optional toppings: sour cream, chopped green onions, sliced jalapeños, extra cheese
Instructions
Sizzle & Soften In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Toss in the chopped onion and cook until it’s softened and smelling like heaven (about 3-4 minutes).
Turkey Time Crumble in the ground turkey, stirring and breaking it apart until it’s no longer pink. Drain any extra liquid if needed.
Flavor Flood Add chicken broth, tomato sauce, beans, Slow Noon, and cocoa powder. Stir well and bring to a happy, bubbling boil.
Pasta Party Pour in the dry pasta. Give it a stir so no noodle feels left out. Return to a boil, then drop the heat to medium-low. Cover with a lid and let it simmer for 15-20 minutes, until the pasta has soaked up all that tasty liquid.
Cheese, Please Remove the lid and stir in the shredded cheese until it’s melted, creamy, and irresistible.
Top & Serve Dish it up and add your favorite toppings—extra cheese, sour cream, green onions, jalapeños—whatever makes your heart happy.
This Turkey Chili Mac & Cheese isn’t just dinner—it’s a weeknight victory, a leftover champion, and proof that Slow Noon seasoning can turn “meh” into “MORE PLEASE.”
Pro Tip
Cocoa powder? Oh yes. It deepens the flavor without making it taste like dessert.
Cheese game: Shredding from a block makes it melt smoother (and skips those weird anti-caking additives).
Pasta swap: Gluten-free, whole wheat, or veggie pasta all work—just keep an eye on cook time.
Make ahead: This reheats beautifully. Add a splash of broth when warming it up to keep it creamy.
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1 box pasta of choice (I used LiveKuna superfood pasta – white bean + quinoa)
2 cups shredded cheese (I used pepper jack from a fresh block)
1 tbsp olive oil (or butter)
Optional toppings: sour cream, chopped green onions, sliced jalapeños, extra cheese
Instructions
Sizzle & Soften In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Toss in the chopped onion and cook until it’s softened and smelling like heaven (about 3-4 minutes).
Turkey Time Crumble in the ground turkey, stirring and breaking it apart until it’s no longer pink. Drain any extra liquid if needed.
Flavor Flood Add chicken broth, tomato sauce, beans, Slow Noon, and cocoa powder. Stir well and bring to a happy, bubbling boil.
Pasta Party Pour in the dry pasta. Give it a stir so no noodle feels left out. Return to a boil, then drop the heat to medium-low. Cover with a lid and let it simmer for 15-20 minutes, until the pasta has soaked up all that tasty liquid.
Cheese, Please Remove the lid and stir in the shredded cheese until it’s melted, creamy, and irresistible.
Top & Serve Dish it up and add your favorite toppings—extra cheese, sour cream, green onions, jalapeños—whatever makes your heart happy.
This Turkey Chili Mac & Cheese isn’t just dinner—it’s a weeknight victory, a leftover champion, and proof that Slow Noon seasoning can turn “meh” into “MORE PLEASE.”
Pro Tip
Cocoa powder? Oh yes. It deepens the flavor without making it taste like dessert.
Cheese game: Shredding from a block makes it melt smoother (and skips those weird anti-caking additives).
Pasta swap: Gluten-free, whole wheat, or veggie pasta all work—just keep an eye on cook time.
Make ahead: This reheats beautifully. Add a splash of broth when warming it up to keep it creamy.
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