Directions:

Melt butter in a large skillet over medium heat. Add onion and red bell pepper; cook and stir for 5-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Remove vegetable mixture from the skillet.

Cook turkey in the same pan over medium heat until no longer pink. Add the vegetable mixture, tomato paste, mustard, garlic powder, paprika, salt, pepper and cayenne pepper if desired. Stir in broth and milk; bring to a gentle boil, stirring constantly.

Reduce heat to medium-low. Add macaroni; cook for 8-10 minutes or until tender, stirring occasionally.

Remove from the heat. Gradually stir in cheddar and colby-jack until smooth. Season with salt and pepper to taste. Sprinkle with chopped parsley if desired.