Chili Mac & Cheese

Ingredients
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 clove garlic
1 pound ground turkey
1 can (14.5 oz) diced tomatoes, drained
1 can (16 oz) kidney beans
1-2 tsp chili powder
Pinch of cumin
Pinch salt
2 cups elbow macaroni
1.5 cup shredded mild cheddar/Monterey Jack cheese blend

Coat 4 quart or larger slow cooker with cooking spray or olive oil.  Heat oil in skillet over medium heat.  Add onion and garlic.  Saute until soft.  Add turkey and cook, stirring until no longer pink.  Transfer to cooker.  Stir in tomatoes (drained), beans (with liquid), chili powder, cumin, and salt.  Cook on low for 4 hours.  Fill pot with water and bring to a boil.  Parcook macaroni 5 minutes or until flexible.  Drain and stir into cooker.  Cook on low for 1 to 1.5 more hours.  Stir in cheese.  Let stand so cheese can melt and serve.

Tips
You can cook the meat mixture and macaroni the night before and refrigerate in separate containers so that all you have to do the day of is pour the ingredients into the slow cooker when it calls for them.