Preheat your oven to 350°F (175°C).

In a large pot, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.

Add the kidney beans, diced tomatoes (with juice), tomato sauce, chili seasoning mix, garlic powder, onion powder, salt, and pepper to the skillet with the meat. Stir well to combine.

Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.

Stir in the cooked macaroni and milk until everything is well combined and heated through.

Remove the skillet from heat and add 1 cup of shredded cheddar cheese, stirring until melted and creamy.

Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes. Garnish with chopped green onions or cilantro if desired. Serve warm.