Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Add the cooked macaroni to the skillet and stir until well combined.

Reduce the heat to low and sprinkle the shredded cheddar and mozzarella cheese over the top. Cover the skillet and let it cook for 5 minutes, or until the cheese is melted and bubbly.

Serve hot, garnished with chopped fresh cilantro if desired.