114.5 ounce can fire roasted tomatoes, juice reserved
114.5 ounce can chili beans, juice reserved
Macaroni and Cheese Ingredients:
1 1/2cupswhole milk
2cupsshredded sharp cheddar cheese
1cupshredded pepper jack cheese
1/2 - 1teaspoonseasoning salt
In a large skillet cook combine ground turkey, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, kosher salt and garlic powder. Cook until meat is browned. Strain.
In the same skillet heat olive oil over medium heat, add onions, garlic and jalapeno. Cook 5 minutes. Return meat to the pan, stir in tomatoes and chili beans. If mixture appears dry add in reserved tomato and bean juices. Season with remaining cumin, chili powder and hot sauce if using. Reduce heat to low and simmer while you prepare the macaroni and cheese.
To prepare the macaroni and cheese bring a large pot of water to a boil and cook the pasta according to package directions. Strain.
In the same pan you cooked the noodles in, melt butter over medium heat. Once melted whisk in flour, cook 1 minute. Slowly whisk in milk. Stir in cheeses and cook until melted. Stir in 1/2 teaspoon seasoning salt. Return noodles to pan and cook for 5 more minutes. Remove from heat and let stand for 5 minutes. Stir and season to taste with seasoning salt.
Add the macaroni to the chili and mix well. Adjust seasoning if needed.