Add turkey to one side of a large skillet then add the chopped onion to the other. Sprinkle everything with salt. Turn the heat to medium medium-high and let it brown for a minute — using a spatula to break it up.
Once the turkey is starting to brown, add the chili powder and the garlic powder and stir while toasting the spices for a minute.
Now add the fresh garlic and stir. Cook for another two minutes until fragrant and starting to soften.
Add the ketchup, the mustard, and the hot sauce and stir; cook it down for another minute.
Add the pasta and the stock and stir. Turn the heat to medium-low and cover. Simmer for 15 minutes.
Once the pasta is al dente, stir in the cheese little by little until everything is melted.
Add a splash of heavy cream and stir one last time to finish.
If you'd like, you can top with fresh scallions or green onion for a pop of freshness.