1. Preheat oven to 350°F (175°C). 2. In a large pot or deep skillet, brown the ground beef over medium heat until no longer pink; drain excess fat. 3. Add diced onion, bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes. 4. Stir in chili seasoning mix and tomato paste, cooking for 1-2 minutes. 5. Add tomato sauce, diced tomatoes with juice, and chicken broth; bring to a simmer. 6. Stir in kidney beans and let the chili mixture cook for 10 minutes, stirring occasionally. 7. Meanwhile, cook macaroni according to package instructions but reduce cooking time by 2 minutes to keep it slightly firm; drain and set aside. 8. In a separate saucepan, melt butter over medium heat. 9. Whisk in flour and cook for 1-2 minutes to form a roux. 10. Slowly whisk in heavy cream and milk, stirring constantly until sauce thickens. 11. Add mustard powder, onion powder, salt, pepper, and hot sauce. 12. Remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and smooth. 13. Combine the cooked macaroni with the cheese sauce and then mix into the chili in the large pot. 14. Transfer the mixture to a baking dish. 15. Sprinkle the remaining 1 ½ cups cheddar cheese evenly on top. 16. Bake uncovered for 15-20 minutes until cheese is bubbly and golden. 17. Garnish with fresh parsley before serving.