Chili Mac and Cheese
Chili Mac and Cheese packs 40g protein and 574 calories per serving—a high-protein carb-and-protein combo that works post-workout when you need to refuel. Makes 6 servings quickly on the stovetop, doubling as your starch and protein in one dish. Built for days when you're eating at maintenance and prioritizing muscle recovery over deficit.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Ground Turkey, 99% Lean(454g)
- •JalapeñO Pepper
- •Chili powder(15g)
- •Cumin, Ground(10g)
- •Coriander, Ground(10g)
- •Garlic powder(4g)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground black pepper
- •Low Sodium Chicken Broth(480g)
- •Beans, Black, Canned, Drained
- •Beans, Kidney, Canned, Drained
- •Tomato Sauce
- •Rotel, Diced Tomatoes & Green Chilies, Original
- •Pasta, Macaroni (Elbow), Whole Wheat, Dry(480g)
- •Cheddar Cheese(240g)
- •Green Onion (Scallion)
Instructions
- 1Heat the olive oil in a large, deep Dutch oven or pot over medium-high heat for 1 minute until shimmering. Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
- 2Add the ground turkey, jalapeño, chili powder, cumin, coriander, and garlic powder. Cook over medium-high heat for 5–7 minutes, stirring frequently and breaking apart the turkey with a spoon, until the meat is crumbled with no pink remaining and begins to brown.
- 3Stir in the chicken broth, black beans, kidney beans, tomato sauce, and Rotel tomatoes with their juices. Bring the mixture to a boil over medium-high heat, stirring occasionally, for 2–3 minutes.
- 4Add the dry elbow macaroni directly to the pot and stir well to combine. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- 5Remove the pot from heat and stir in the sharp cheddar cheese until fully melted and the mixture is creamy, about 1–2 minutes.
- 6Divide the chili mac and cheese evenly into 6 airtight containers while hot, leaving ½ inch of headspace.
- 7Cool to room temperature, then seal and refrigerate for up to 4 days. Reheat individual portions in the microwave (2–3 minutes) or on the stovetop over medium heat until warmed through.
- 8Serve topped with green onions and additional shredded cheddar if desired.
Nutrition — Per Serving
574
calories
40g
protein
21g
fat
- Carbohydrates
- 64g
- Saturated fat
- 8.7g
- Sodium
- 484 mg
- Dietary fiber
- 9.2g
6 servings per batch · ~285g each
Macro data sourced from USDA FoodData Central
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How much protein does Chili Mac and Cheese have per serving?
Each serving contains 40g of protein and 574 calories with 21g fat and 64g carbs. The carbohydrate content is notably high relative to protein, so this works better as a post-workout meal than a primary protein source.
How long does Chili Mac and Cheese take to prep?
This is a quick prep recipe that batches 6 servings at once on the stovetop. You can have all your meals ready in under 30 minutes, making it efficient for Sunday meal prep sessions.
Is Chili Mac and Cheese good for muscle gain?
At 40g protein per 574 calories, this leans toward the calorie-surplus side needed for muscle gain phases. The 64g carbs per serving make it particularly useful for fueling workouts and replenishing glycogen on training days.
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