1. In a large pot over medium-high heat, cook the ground beef for about 2 minutes. Add the diced onion and continue cooking for 5 minutes until the beef is browned and the onion is tender. Drain excess grease if needed.

2. Stir in the bell pepper and garlic. Cook for about 4 minutes until softened.

3. Add the chili powder, cumin, oregano, paprika, salt, black pepper, cayenne, and tomato paste. Stir well and cook for 1 minute.

4. Pour in the tomato sauce, diced tomatoes with their juices, and broth. Stir to combine and bring to a gentle boil.

5. Lower the heat and let the chili simmer partially covered while preparing the macaroni and cheese. Stir in the kidney beans during the final 10 minutes of simmering.

6. Preheat the oven to 400°F.

7. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package directions. Drain and set aside.

8. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.

9. Slowly pour in the heavy cream while whisking continuously. Gradually add the milk and continue stirring until smooth.

10. Bring the sauce to a light boil, then reduce to a simmer. Add the mustard powder, onion powder, salt, black pepper, and hot sauce.

11. Reduce heat to low and slowly stir in the shredded cheddar cheese until melted and creamy.

12. Add the cooked macaroni to the cheese sauce and stir until evenly coated.

13. Fold the chili into the macaroni and cheese until combined to your liking.

14. Sprinkle the remaining cheddar cheese evenly over the top.

15. Bake uncovered for about 5 minutes, or until the cheese is melted and bubbly.

16. Garnish with fresh parsley and serve warm.