Turkey Chili Verde Mac n’ Cheese

Ingredients

• 1 pound cavatappi
• Salt
• 2 tablespoons olive oil
• 1/2 pound ground turkey
• 1 small or 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• Pepper, to taste
• 1/2 cup beer
• 1 cup salsa verde, store-bought or homemade
• 4 cups cheese sauce

For Garnish:

• 1 jar pickled jalapeños
• 1 bunch scallions, chopped
• 1 avocado, diced and dressed with lime juice

Directions

Preheat oven to 375°F.

Bring a large pot of water to a boil. Liberally salt the water and add pasta. Cook 2 minutes shy of al dente. Drain the pasta and return it to the empty pot.

Heat a large skillet over medium-high heat with olive oil.  Once the pan is hot, add turkey and break it up well with a kitchen spoon or potato masher.  Cook until cooked through, about 4-5 minutes.  Add onion, garlic, cumin, oregano, chili powder, salt and pepper, and cook until the onions are soft, about 3-4 minutes.  Deglaze the skillet with beer and reduce until the liquid has almost completely evaporated, about 2 minutes.  Remove from heat and stir in salsa verde.

Add turkey chili and cheese sauce to the large pot with the pasta. Stir well to combine then pour into a baking dish. Bake for 18-20 minutes, or until bubbly and brown on top. Garnish with pickled jalapeños, scallions, avocado and serve.