(Muir Glen is the only brand i’ve seen with this variety, so good)
Stir in the chili powder, garlic powder, cumin, oregano, salt and pepper. Cook for a few minutes allowing the spices to come to life a bit.
Add the ground turkey and break up the meat as it begins to cook. Stir in the tomato and black beans. Simmer on medium low for 1-2 hours. The longer it cooks the more the flavors will deepen.
A note on the cheese sauce, don’t make it far ahead of time, it will get thick as it sits and is much easier to stir in when still warm.
In a pot, over medium heat, add the butter. Once melted stir in the flour until combined. Cook for just a minute to get the raw taste out of the flour.
Whisk in the broth until well combined, season with salt and pepper. Simmer for approx 8-10 minutes until slightly thickened. Turn off the heat and stir in the cheese.
Now you’ve got your partially cooked pasta, fab turkey chili and that gooey cheese sauce. Toss everything together in a bowl until well combined. Pour into a baking dish and bake at 375 degrees for approx 15-18 minutes until bubbly. *if you want it even cheesier, top the mac & cheese with more shredded cheese before baking*
While making our dinner, we of course had to make a kid friendly mac & cheese…. Turkey, broccoli and cauliflower mac & cheese! Jack was a big help in the kitchen!
*this is my original recipe*