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In a large skillet over medium heat, cook and stir the ground beef and chopped onion, until browned (5 to 10 minutes).
Add garlic and cook for 1 more minute. Drain the meat.
Add kidney beans, tomatoes, corn, chili seasoning, and salt to the pan and stir until combined.
Reduce heat to low, cover and simmer, stirring occasionally, until chili is heated through (15 to 20 minutes).
Cook the noodles per package directions. Set aside as you prepare the cheese sauce.
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes, or until thickened.
Add the salt, ground mustard, garlic powder, and cayenne pepper and stir to combine. Remove from heat.
Add the cheeses, stirring to melt.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Combine the macaroni and cheese with the chili until it is all mixed together.
Serve warm, topped with chopped parsley.