Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente.
2. Drain the pasta, reserving about ½ cup of the pasta water, and set aside.

Step 2: Prepare the Chili

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
4. Stir in the tomato paste, chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
5. Add the diced tomatoes (with their juices), kidney beans, and broth. Stir to combine, then reduce the heat to low and simmer for 10–15 minutes, allowing the flavors to meld.

Step 3: Make the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to create a roux.
2. Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes.
3. Remove the saucepan from the heat and gradually stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper to taste.

Step 4: Combine the Chili and Cheese Sauce

1. Pour the cheese sauce into the chili mixture, stirring well to combine. Adjust the consistency with the reserved pasta water if needed.
2. Add the cooked pasta to the chili-cheese mixture and gently fold until the pasta is fully coated.

Step 5: Garnish and Serve

1. Spoon the Chili Mac and Cheese into bowls and garnish with your favorite toppings, such as fresh cilantro, green onions, crushed tortilla chips, or a dollop of sour cream.
2. Serve immediately and enjoy this ultimate comfort dish!