Prepare the Chili

- In a large pot, cook and crumble the ground beef over medium-high heat for about 2 minutes. Add the onions and continue cooking for another 5 minutes, or until the beef is browned and the onions are soft. Drain any excess grease.

- Add the bell peppers and garlic to the pot and cook for about 4 minutes, or until the peppers are softened. Stir in the seasoning and tomato paste, cooking for 1 minute to blend the flavors.

- Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to mix everything together. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and allow it to simmer while you prepare the macaroni and cheese. The chili will thicken and concentrate as it simmers. Stir in the drained kidney beans during the last 10 minutes of cooking.

Prepare the Mac and Cheese

- Preheat your oven to 400°F.

- Start boiling salted water for the macaroni. As the water heats, begin making the cheese sauce. Once the water is boiling, add the macaroni and cook according to the package directions until just al dente. Be careful not to overcook. Drain when done.

- In a 4 ½ quart Dutch oven or large soup pot, melt the butter over medium heat. When it starts to foam slightly, whisk in the flour and stir continuously for 2 minutes. Gradually add the heavy cream in splashes, stirring constantly, followed by the milk in the same manner.

- Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the hot sauce and seasonings. Lower the heat to low.

- Gradually sprinkle in the shredded cheese, stirring until the sauce is smooth and well-combined.

- Add the drained macaroni to the cheese sauce and stir to coat the pasta. For a richer, cheesier dish, consider adding slightly less pasta, as the noodles will continue to absorb the sauce.

Combine the Chili & Macaroni

- Gently fold the chili into the macaroni using a silicone spatula. You can add all of the chili or just a portion, depending on your preferred ratio of mac and cheese to chili. Any leftover chili can be frozen for later use.

Bake

- Top the combined mixture with 1 ½ cups of cheddar cheese. Bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!