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Lightened Up Chili Mac Casserole Recipe
What’s the Best Cheese for this Chili Mac Recipe?
While you can use any combination of cheese you like, my favorite cheese to use with chili mac is reduced-fat, shredded Mexican cheese blend. This cheese is reduced in fat and calories but it also melts nicely and has a great flavor. You can change this for low fat or fat-free cheddar or any other cheese you enjoy. 
Can I Use Shells for this Chili Mac and Cheese?
While this is traditionally made using macaroni, you can certainly use any type of noodles. I think shells are perfect to use. The sauce, cheese, and meat can get into the shells and helps to get a little bit of everything in one bite. When making a thick sauce or one in which you are including meat or beans, you will want to use pasta that is textured or has grooves for the sauce to cling to because it will give the best overall experience.
Rigatoni, penne, shells, elbow macaroni, and even fusilli are all great options for this casserole recipe.
Ingredients for Chili Seasoning Mix
- Chili powder
- Ground cumin
- Black pepper
- Salt
Ingredients
- Whole grain rotini pasta
- Ground turkey
- Onion
- Garlic
- Chili beans
- Tomatoes
- Green chiles
- Tomato paste
- Olive oil
- Mexican cheese blend
How to Make a Healthy Chili Mac Casserole
As with any casserole, prepare your baking dish with non-stick spray, and preheat your oven as directed.
Next, you will cook the pasta according to package directions. When al dente, drain and set aside.
In a large skillet, you will saute the onion, garlic, and ground turkey until turkey is browned and cooked through.
You will mix in peppers, chiles, beans, tomatoes, tomato paste, and spices and stir until everything is well combined.
Mix the “chili” with your pasta, and pour it into your prepared baking dish.
Cover with cheese, and bake as directed. If you want extra color on top, you can leave on broil for the last 3-4 minutes of the cook time.
Lightened Up Chili Mac Casserole Recipe
Ingredients
- 1 cup whole grain rotini pasta
- 1 lb lean ground turkey
- 1 small onion diced
- 1 Tbsp garlic minced
- 16 oz can chili beans
- 14.5 oz can tomatoes diced
- 6 oz can tomato paste
- 4 oz can diced green chilies
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1 Tbsp extra virgin olive oil
- 1 cup reduced-fat shredded Mexican cheese blend
*Optional:
- ½ cup sweet peppers chopped
Instructions
- Preheat oven to 375 degrees.
- Cook pasta according to package instructions and add 1 tsp salt to boiling water.
- In a large skillet over medium heat, add extra virgin olive oil.
- Brown onion, minced garlic and turkey for 7-10 minutes until onions have softened and turkey is browned and cooked.
- Next add chopped sweet peppers (if using) and chopped green chilies.
- Add in chili beans, diced tomatoes, tomato paste, chili powder, ground cumin and black pepper.
- Stir all ingredients together over low heat.
- After pasta has been cooked and drained, add pasta to turkey and bean mixture.
- Mix all ingredients together with a spoon or spatula, and transfer ingredients to a casserole dish.
- Sprinkle 1 cup of reduced-fat shredded Mexican cheese blend on top.
- Bake chili mac in oven for 15-20 minutes until cheese is melted and bubbly.
Notes
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