1️⃣ Cook the chili base: In a large pot over medium-high heat, cook the ground beef for 2 minutes. Add diced onion and cook for 5 more minutes, until beef is browned and onions are soft. Drain excess fat.

2️⃣ Add vegetables and seasoning: Stir in bell pepper and garlic. Cook for 4 minutes. Add chili seasoning and tomato paste; cook for 1 minute until aromatic.

3️⃣ Simmer the chili: Pour in tomato sauce, diced tomatoes (with juices), and broth. Stir well, bring to a boil, then reduce to a gentle simmer. Partially cover and cook while you prepare the mac and cheese. Add kidney beans during the last 10 minutes.

4️⃣ Cook the pasta: Preheat oven to 400°F (204°C). In a large pot, bring salted water to a boil. Add macaroni and cook until al dente according to package directions. Drain and set aside.

5️⃣ Make cheese sauce: In a Dutch oven or large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Slowly add heavy cream and milk while whisking constantly. Bring to a gentle simmer.

6️⃣ Season and melt cheese: Stir in mustard powder, onion powder, salt, black pepper, and hot sauce. Reduce heat to low and stir in 1½ cups shredded cheddar until smooth and creamy.

7️⃣ Combine chili and mac: Fold the drained macaroni into the cheese sauce. Then gently stir in the prepared chili. Adjust ratio to your liking—reserve extra chili if needed.

8️⃣ Bake and serve: Transfer mixture to a baking dish if not using an oven-safe pot. Top evenly with remaining 1½ cups shredded cheese. Bake uncovered for 5 minutes or until cheese is melted. Garnish with chopped parsley and serve hot!