Brown the ground beef in a large pot over medium-high heat for about 2 minutes. Toss in the diced onions and cook for another 5 minutes until the beef is browned and the onions are soft. Drain the grease.

Add the diced bell peppers and garlic, cooking until the peppers soften, around 4 minutes. Mix in the chili seasoning and tomato paste, stirring for 1 minute.

Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Lower the heat to a gentle simmer, partially cover, and let it cook while you prepare the mac and cheese. Toss in the kidney beans during the last 10 minutes of simmering.

Preheat your oven to 400°F.

Boil salted water for the macaroni. While waiting, start on the cheese sauce. Once boiling, add the macaroni and cook as per package instructions until al dente. Drain when done.

In a large pot, melt the butter over medium heat until it foams slightly. Whisk in the flour, stirring constantly for 2 minutes. Gradually add the heavy cream while stirring, then do the same with the milk.

Bring the mixture to a boil, then reduce to a simmer. Stir in the hot sauce and seasonings. Lower the heat and slowly mix in the shredded cheese until smooth.

Stir in the drained macaroni. For a cheesier dish, add slightly less pasta as it will absorb more of the sauce.

Gently mix the chili into the macaroni with a silicone spatula. Add as much chili as you prefer; any extra can be frozen.

Top with 1 ½ cups of cheddar cheese and bake uncovered for 5 minutes or until the cheese melts. Garnish with parsley if you like and serve!