Instructions:
- Heat oil in a large, heavy-bottomed Dutch oven or deep stockpot over medium-high heat. Add onion and bell pepper; cook until softened (about 5–7 minutes).
- Add ground turkey to the pot. Break up with a spoon and cook until no longer pink. Drain off any significant excess fat if necessary.
- Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant.
- Pour in the undrained diced tomatoes, rinsed beans, and chicken broth. Bring the mixture to a rolling boil.
- Stir in the uncooked elbow macaroni. Reduce heat immediately to medium-low to maintain a strong simmer.
- Cook uncovered, stirring frequently every 2 minutes to prevent sticking, for 12–15 minutes, or until the pasta is al dente and the liquid has reduced considerably.
- Remove the pot from the heat. Stir in the cubed cream cheese until it has fully melted and the sauce is smooth.
- Gradually stir in the 2 cups of shredded cheddar and the milk until the cheese is fully melted and incorporated, creating a creamy sauce.
- Taste the chili mac and adjust seasoning with salt and pepper as needed. Serve immediately with desired toppings.