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1.
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Bring a large pot of water to boil and cook the macaroni according to package instructions.
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2.
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Meanwhile, melt butter with flour in a small saucepan over medium heat.
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Cook for a couple of minutes, until golden.
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Slowly whisk in the milk, breaking up any lumps.
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Let the mixture cook over low/medium heat until slightly thickened, about 10 minutes.
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3.
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While the milk is heating, brown the ground turkey in a saute pan.
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When it is mostly cooked through, drain any fat, then add the chili powder, garlic salt, red pepper flakes, smoked paprika, celery salt, cumin, ketchup, and 3/4 cup warm water.
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Bring the mixture to a boil, then reduce the heat so that it simmers.
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4.
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In a liquid measuring cup, mix the cornstarch with the 1/4 cup cold water until smooth.
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Add to the meat mixture, stirring to coat all the meat (I usually do a taste test here to see if it needs any additional salt or pepper).
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Once the meat mixture is thickened, turn off the heat and set it aside.
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5.
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When the milk mixture has thickened, gradually add the cheese, stirring well to avoid clumps.
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Add the salt, then turn off the heat.
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The cheese sauce will probably be a little on the thin side, but thats OK.
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6.
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Once the macaroni is cooked through, drain it and return it to the large pot.
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Stir in the cheese sauce and meat mixture.
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Serve and (hopefully) enjoy!
