Gobble-It-Up, Single-Skillet Macaroni and Cheese

1 1/2 cups dry higher-fiber elbow macaroni1 teaspoon olive oil1 pound ground 99 percent lean turkey breast1 cup chopped onion 1/2 cup chopped red bell pepper2 medium-size jalapeno peppers, seeds and ribs removed, minced2 tablespoons chili powder1 teaspoon ground cumin1 can (14 1/2 ounces) diced tomatoes, with their juice1 can (8 ounces) tomato sauce 1/2 cup water1 cup (4 ounce) shredded reduced-fat cheddar cheeseCook macaroni according to package directions (about 7 to 8 minutes) and drain.While macaroni cooks, add olive oil to a large nonstick skillet and place over medium-high heat. Add ground turkey and cook, breaking it up with the edge of a plastic spatula or wooden spoon, until no longer pink, about 7 to 8 minutes. Stir in onion, bell pepper, jalapeno pepper, chili powder and cumin. Cook about 3 minutes, stirring occasionally, or until onion softens.Add diced tomatoes, tomato sauce and water and bring to a low boil. Reduce heat to low and barely simmer, stirring occasionally, about 10 minutes or until flavors are blended. Add cooked macaroni and cheese and stir to combine. Serve immediately.Serves four.Nutrition values per serving: 414 calories (14.6 percent from fat), 6.7 g fat (3.2 g saturated fat), 42.3 g carbohydrate, 6.7 g fiber, 46.8 g protein, 70 mg cholesterol, 868 mg sodium.SaltSense: Using no-salt-added tomato sauce reduces the sodium content to 499 mg per serving.