In a large skillet, add the oil. Heat over medium heat, and add the onion. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute before adding the chorizo sausage. Break up the sausage and stir. Cook until the sausage is fully-cooked, about 8 minutes. Add the tomatoes, both kidney beans, chicken breast, cumin, chili powder, salt and black pepper to taste, and chicken broth. Stir and cover. Cook for about 10 minute to allow the flavors to meld.

Meanwhile, bring a large pot of water to a boil. Salt the water and add the shells from the 3 boxes of Annie's Mac and Cheese. Cook the shells until al dente, remove from heat, and drain. Set aside.

Add the shells to the skillet with the meat and veggies. Stir to combine.

In a separate medium saucepan, melt the butter. Whisk in the milk and the cheese powder from the boxes of mac and cheese. Whisk until smooth and creamy. Add more milk as needed. Pour the cheese sauce into the shell mixture and add the shredded cheddar cheese. Fold the ingredients together until fully combined.

Keep warm until you are ready to serve. Garnish with fresh parsley. Enjoy!