Smokey Turkey Green Chili Mac & Cheese

Step 1: Pasta ... Cook the pasta according to package directions in plenty of salted water. Drain, and transfer to a casserole dish, lightly sprayed with a non-stick spray. Add the cooked diced turkey to the casserole dish with the pasta.

Step 2: Sauce ... In the same pot; no reason to dirty up another pot - add the onion, garlic, red pepper flakes, butter; and, a pinch of salt and pepper. Saute on medium heat for 3 minutes; you do NOT want it to burn, so stir often. Then, add the flour, and cook for another minute or two, to get rid of the 'raw flour' taste; make sure everything is well combined. Then, slowly add the milk - room temp, NOT cold, whisking as you add the it - make sure there are no lumps. Cook on medium heat, just until the sauce begins to thicken; do NOT let it come to a boil. Then, remove from the heat and add the olives, chilies, cheese, and paprika. Make sure to season the sauce with salt and pepper if needed. The red pepper is spicy; so, go easy.

Step 3: Casserole ... Pour the cheese sauce over the chicken and pasta; and, lightly toss until everything is mixed together.

Step 4: Topping ... In a small bowl or measuring cup, melt the butter in the microwave on medium heat for just a few seconds. Then, add the crackers; and, toss to combine. I like to crush the crackers in a ziploc bag. Just use a mallet, heavy pot or pan; or, just 'squish the bag. Top the casserole with the cracker crumb mix.

Step 5: Bake ... Uncovered in a 350 degree oven, middle shelf for 30 minutes; until the topping is golden brown; and the casserole is bubbly. Remember, everything is cooked; you are just warming everything up.

Step 6: ENJOY! ... Simply serve with a salad topped with avocado and a salsa vinaigrette for a Southwest Mexican inspired dinner. A couple of times, I even added small pimentos or diced red pepper too. So, have fun with it.