Pumpkin Chili Macaroni and Cheese
Prep time
Cook time
Total time
Serves: 8
Chili Macaroni
  • 10 ounces macaroni
  • 1 teaspoon olive oil
  • ½ onion, chopped
  • 1 pound ground turkey
  • 1 teaspoon salt
  • 2 jalapenos, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can (14.5 ounces) black beans
  • 1 cup corn
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
Pumpkin sauce
  • 3 cans (10 ounces each) diced tomatoes with green chiles
  • 1 can (14 ounces) pumpkin puree
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • ½ teaspoon salt
  • 1 cup chicken or vegetable broth
  1. For the macaroni, turkey, and veggies: Cook the macaroni until just short of al dente. Drain and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add in the onion, peppers, and ground turkey. Sprinkle in the salt, chili powder and cumin. Cook until the veggies have softened and the ground turkey is cooked through. Stir in the black beans and corn. Cook on low heat, stirring occasionally, while you make the pumpkin sauce.
  2. For the sauce: In the pan you used to cook the pasta, combine the tomatoes with green chiles, spices, pumpkin, and cream cheese. Stir over low-medium heat until the cream cheese has melted and is incorporated.
  3. Bring it all together: Pour the sauce over the ground turkey and veggie mixture and stir to incorporate. Add in the macaroni and gently stir to combine. Pour in the chicken broth, ¼ cup at a time, and gently stir until the macaroni reaches a smooth, creamy consistency. You may not need the full 1 cup.
Recipe by Destination Delish at https://www.destinationdelish.com/pumpkin-chili-macaroni-cheese/