1cupfreshly shredded reduced-fat sharp cheddar cheeseplus additional for serving
Sliced green onionsfor serving
Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.
Add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.
Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.
Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
TO STORE: Leftover chili ma can be stored in the refrigerator for 3-4 days.
TO REHEAT: Warm gently in the microwave, sprinkled with a small amount of water or chicken stock to keep the pasta from drying out.
TO FREEZE: Chili mac may be kept in the freezer for up to 3 months. Defrost overnight in the fridge before warming. If you plan to freeze, I would slightly undercook the pasta, so it is less mushy once reheated.