Preheat Oven: Preheat the oven to 375°F (190°C).

Cook Macaroni: Cook the elbow macaroni according to package instructions. Drain and set aside.

Brown Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.

Add Aromatics: Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.

Spice it Up: Stir in the chili powder, paprika, cumin, salt, and pepper. Add the tomato paste and mix well.

Create Goulash Base: Pour in the diced tomatoes and kidney beans. Let it simmer for about 10 minutes, allowing the flavors to meld.

Prepare Cheese Sauce: In a separate pot, melt the butter over medium heat. Stir in the flour to create a roux. Slowly whisk in the milk until it thickens to a creamy consistency. Add 1.5 cups of shredded cheddar cheese and stir until melted and smooth.

Combine Goulash and Cheese Sauce: Pour the goulash mixture into the cheese sauce pot. Mix thoroughly, creating a rich and flavorful combination.

Assemble Mac and Cheese: In a large mixing bowl, combine the cooked macaroni with the goulash-cheese mixture. Stir until well coated.

Bake: Transfer the mixture to a greased baking dish. Top with the remaining shredded cheddar cheese. Bake for about 20 minutes or until the cheese is bubbly and golden.

Rest and Serve: Allow the goulash mac and cheese to rest for 5 minutes before serving. Garnish with fresh chopped parsley.