1/2 pound uncooked elbow macaroni, cooked to al dente
3 tbs canola oil
1 1/2 pounds lean ground turkey
2 medium onions, chopped
1 medium red bell pepper, seeded, chopped
1/2 bulb garlic, peeled, minced
2 tbs chilli powder
1 tbs ground cumin
1 (14.5 oz) can diced tomatoes
2 cups tomato sauce
1 tbs brown sugar
4 oz extra old cheddar
4 oz Monterey Jack
kosher salt/freshly ground pepper
Heat 1 tbs oil in a very large, straight-sided sauté pan (or pot), over medium-high heat. Add turkey and cook, breaking up with a wooden spoon, until no longer pink. Drain and set aside.
Heat remaining oil in the same pan and add onions, pepper, garlic and spices. Cook, stirring from time to time, until veg is soft, about 7 minutes. Add tomatoes, tomato sauce, brown sugar, 1/2 cup water and turkey, and bring to a simmer. Reduce heat and continue simmering for 20 minutes. Stir in macaroni and season to taste. Scrape into a 9x13-inch baking dish, cover with cheese and bake for 15 minutes, until cheese is bubbling.