In a small skillet, heat a drizzle of oil, about 1/2 tablespoon, over medium-high heat. Add 1/2 pound turkey or beef and brown and crumble. Add onions, garlic, chili powder, coriander, cumin, salt and pepper, and cook to soften onions, 5 minutes. Add tomato paste, stir a minute then deglaze pan with beer or stock.
In a second small pan, melt butter over medium heat. Whisk in flour, add milk and season sauce with salt and pepper. Let thicken then melt cheese into sauce.
Bring a medium saucepot of water to a boil. Salt water and cook pasta to al dente. Drain pasta and toss with cheese sauce then fold in chili.
While pasta water comes to a boil, heat a grill or griddle pan over medium high heat.
In a mixing bowl, season remaining 2 pounds of meat with Worcestershire sauce, salt and pepper, and form 4 large burgers or 12 slider-size burgers. Cook burgers to desired doneness. Place patties on the buns and top with some chili mac. Serve with vegetable sticks alongside.