Turkey Chili Mac

Bring a large pot of salted water to a rolling boil over high heat.

Add 12 oz of dry elbow macaroni to the boiling water and cook for 7 to 8 minutes until al dente, stirring occasionally to prevent sticking.

While the pasta cooks, use a box grater to finely shred 4 oz of cheddar cheese.

Just before draining the pasta, carefully scoop out and reserve 1/2 cup of the starchy pasta cooking water.

Drain the macaroni completely in a colander, then return the hot pasta to the cooking pot.

Pour 5 cups of leftover mild turkey chili (containing 1.5 lb leftover ground turkey) directly into the pot with the macaroni, and add 1/4 cup of the reserved pasta water.

Place the pot over medium-low heat and stir gently for 3 to 4 minutes until the chili is heated through and the macaroni is thoroughly coated. If the sauce seems too thick, stir in the remaining 1/4 cup of pasta water.

Remove the pot from the heat, stir in 2 oz of the shredded cheddar cheese until melted, and portion into five bowls. Garnish each bowl with the remaining 2 oz of cheddar cheese before serving.