• Preheat oven to 400 degrees.
• Pre a 3-quart baking dish with nonstick baking spray. Put the pasta into a large bowl.
• Drizzle the pasta with olive oil so that the noodles will not stick together.
• Cook the ground beef and ground turkey in a large skillet on medium-high heat for 4-5 minutes.
• While cooking, use a fork to break the meat into small pieces.
• Stir in the diced onion and chili seasoning and continue to cook for another 2-3 minutes. Drain the beef grease from the skillet.
• Pour in the picante sauce, stirring with the ground beef.

Add the picante sauce and beef mixture to the bowl with the noodles. Stir to mix well. Make a roux:

• Melt the butter in a medium saucepan, cooking on medium heat. Whisk in the flour ro blend.
• Continue to whisk while cooking for 30 seconds.
• Slowly add in milk, a little at a time, while still whisking. Continue cooking until the mixture has thickened.
• Measure 3 cups of the Pepper Jack cheese.
• Slowly begin to add the cheese in the bowl, whisking to mix well. Add pepper and salt, whisking to combine.
• Pour the cheese mixture into the large bowl of meat and noodles. Stir to mix.
• Stir in 1 cup of the remaining shredded cheese. Scoop the mixture into the baking dish.
• Sprinkle the remaining Pepper Jack cheese on top of the casserole.
• Transfer the baking dish to the oven.
• Bake at 400 degrees for 12-15 minutes (or until the cheese has melted)
• Serve and Enjoy!