1. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
2. Add diced onion and garlic to the skillet and sauté until the onion is translucent, approximately 3 minutes.
3. Stir in chili powder, cumin, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to let the spices infuse the beef.
4. Add the diced tomatoes and kidney beans to the skillet. Stir well and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
5. Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
6. In a separate saucepan, melt butter over medium heat. Stir in milk and 1 1/2 cups of cheddar cheese, whisking until smooth and creamy. This will be your cheese sauce.
7. Add the cooked macaroni to the skillet with the chili mixture, followed by the cheese sauce. Stir everything together until well combined.
8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top and cover the skillet. Allow the cheese to melt over low heat for about 5 minutes.
9. Garnish with fresh parsley before serving. Enjoy this delicious dish with loved ones!

Remember, the key to a great Chili Mac and Cheese is tasting as you go. Don’t be afraid to adjust the seasonings to suit your preference, just as Mama Lou taught me to do.