Cook the macaroni noodles in a large pot of boiling, salted water according to package directions for al dente results. Drain and set aside until cheese sauce is ready.

In a large pan, heat the oil over medium heat. Add the chopped red onions and cook until soft, 3-5 minutes. Add garlic and red pepper and cook 3-5 minutes longer. Add ground turkey and brown the turkey while breaking the meat into small pieces. Add chili powder, cumin, paprika and oregano. Add salt and pepper as needed. Add beans and tomatoes and mix well. Let simmer for 5-10 minutes.

In a separate saucepan, melt butter over low heat. Add flour and cook for 1 minute, whisking constantly. Whisk in milk, and raise the temperate to high heat. Bring to a boil, stirring constantly, until thick. Remove from heat and add in cream cheese, cheddar cheese, Dijon mustard and Worcestershire. Add salt and pepper to taste. Combine the pasta noodles and cheese sauce.

Mix the turkey chili with the macaroni and cheese. Top with additional shredded cheese, if desired.