Brown the turkey mince: Heat the olive oil in a large frying pan over medium-high heat. Add the turkey mince and cook, breaking it apart with a wooden spoon, until it's no longer pink — about 5-6 minutes. You'll see the meat turn from pale pink to a light brown, and you'll hear a steady sizzle. Season with a pinch of salt and pepper.

Sweat the aromatics: Add the diced onion to the pan with the turkey. Cook for 2-3 minutes until the onion turns translucent and smells sweet. Stir in the garlic and tomato purée and cook for 1 minute more, until the purée darkens slightly and smells rich and concentrated.

Transfer to the slow cooker: Spoon the turkey mixture into your slow cooker (5-6 quart). Add the tinned tomatoes, drained kidney beans, drained black beans, stock, chilli powder, cumin, smoked paprika, and oregano. Stir everything together until well combined — the mixture should look thick and chunky, with a deep red-brown colour.

Slow cook: Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. After this time, the sauce will be bubbling gently around the edges, and the aroma of chilli and cumin will fill your kitchen.

Add the pasta: Stir in the dried macaroni, making sure it's fully submerged in the liquid. Cover and cook on high for 20-30 minutes, until the pasta is tender but still has a slight bite (al dente). Lift the lid and check — the pasta should look swollen and soft, and the sauce should have thickened noticeably.

Finish with cheese: Turn off the slow cooker. Sprinkle the grated cheddar over the top, replace the lid, and let it sit for 5 minutes. The cheese will melt into a glossy, golden layer. Give everything a final stir — you'll see long, stretchy strands of cheese as you mix.

Rest and serve: Let the chili mac sit uncovered for 5 minutes before serving. This allows the sauce to thicken further and the flavours to settle. Ladle into bowls while still steaming hot.