Turkey Macaroni Bake — The Dish That Fed a Hundred and Honored One

The mac and cheese was one of the dishes that disappeared fastest that day — people came back for it again and again, and I knew it was doing exactly what food is supposed to do: making people feel held. When I want to carry that same energy into a weeknight meal, I come back to this Turkey Macaroni Bake, because it has that same deep, satisfying comfort without needing a grill the size of a parking lot. It’s the kind of dish Marc would have gone back for twice, and that’s reason enough for me to keep making it.

Turkey Macaroni Bake

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 8

Ingredients

• 1 lb ground turkey
• 12 oz elbow macaroni
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup low-sodium chicken broth
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente, about 7 minutes. Drain and set aside — do not rinse.
3. Brown the turkey. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 6–8 minutes. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Build the sauce. Reduce heat to medium. Stir in the diced tomatoes, cream of mushroom soup, and chicken broth. Mix until fully combined and warmed through, about 3 minutes. Remove from heat and fold in the sour cream and 1 cup of the shredded cheddar.
5. Combine. Add the drained macaroni to the skillet and stir until every piece is coated in the sauce. Transfer the mixture evenly into the prepared baking dish.
6. Top and bake. Sprinkle the remaining 1/2 cup of cheddar evenly over the top. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling and the edges are lightly golden.
7. Rest and serve. Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Nutrition (per serving)

Calories: 420 | Protein: 28g | Fat: 15g | Carbs: 44g | Fiber: 2g | Sodium: 520mg