Instructions

• Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add onion and cook 5 minutes, until beef is browned and onion softened; drain grease.
• Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste; cook 1 minute.
• Add tomato sauce, undrained diced tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni and cheese. Add kidney beans during the final 10 minutes.
• Heat oven to 400°F. Boil salted water, cook macaroni just to al dente according to package directions, and drain.
• Melt butter in a large pot over medium heat. Whisk in flour for 2 minutes. Add cream and milk gradually while stirring.
• Bring sauce to a boil, reduce to a simmer, stir in hot sauce, mustard powder, onion powder, salt, and pepper, then reduce heat to low.
• Gradually add shredded cheddar, stirring until smooth. Add drained macaroni and combine.
• Gently fold chili into the macaroni and cheese. Top with remaining cheddar and bake uncovered for 5 minutes, until melted. Garnish with parsley if desired.