1. Make the Chili:

• Brown Beef: In a large pot or Dutch oven over medium-high heat, cook and crumble the ground beef for about 2 minutes.
• Add Onion and Pepper: Add the diced onion and bell pepper to the pot with the beef. Continue to cook, stirring occasionally, for another 5 minutes, or until the beef is browned and the onions are softened. Drain off any excess grease.
• Add Garlic, Seasoning, and Tomato Paste: Add the minced garlic, chili seasoning packet (or homemade seasoning), and tomato paste to the pot. Stir well to combine and cook for 1 minute, stirring constantly.
• Add Remaining Chili Ingredients: Add the tomato sauce, undrained diced tomatoes, and chicken broth (or beef broth). Stir to combine.
• Simmer Chili: Bring the chili mixture to a boil, then reduce the heat to low, partially cover the pot, and simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more flavorful it will become.
• Add Beans: Add the drained kidney beans to the chili during the last 10 minutes of simmering time.

2. Make the Mac and Cheese:

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Cook Macaroni: While the chili is simmering, cook the macaroni according to package directions until just al dente (slightly firm to the bite). Do not overcook. Drain the cooked macaroni well and set aside.
• Melt Butter: In a 4 1/2-quart Dutch oven or large soup pot, melt the butter over medium heat. Once the butter is melted and starts to foam slightly, proceed to the next step.
• Make Roux: Whisk in the flour and stir continuously for 2 minutes to create a roux (a paste of butter and flour).
• Add Liquids: Gradually add the heavy cream, whisking constantly to prevent lumps. Then, gradually add the milk, whisking continuously, until smooth.
• Simmer: Bring the mixture to a boil, then reduce the heat to a simmer.
• Add Seasonings: Add the hot sauce, mustard powder, onion powder, salt, and pepper to the sauce. Stir well to combine.
• Add Cheese: Reduce the heat to low. Gradually sprinkle in the 1 1/2 cups of shredded cheddar cheese, stirring continuously, until the cheese is completely melted and the sauce is smooth and creamy.
• Combine Macaroni and Cheese Sauce: Add the drained, cooked macaroni to the cheese sauce. Stir gently to combine and coat the pasta evenly. Note: For extra cheesy macaroni, you can use slightly less pasta, as the noodles will continue to absorb the sauce.

3. Combine Chili and Mac and Cheese:

• Add the prepared chili to the pot with the mac and cheese. Use a silicone spatula or wooden spoon to gently stir and combine the two. You can add all of the chili or just some of it, depending on your preference for the ratio of chili to mac and cheese. You can freeze any leftover chili.

4. Bake:

• Optional Transfer If using an oven-safe pot continue to bake it in it, if not, transfer combined mixture to a baking dish
• Top with Cheese: Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese evenly over the top of the chili mac.
• Bake: Bake, uncovered, for 5 minutes, or until the cheese is melted and bubbly.
• Garnish (Optional): Garnish with chopped fresh parsley, if desired.

5. Serve