In a large pot, brown the ground beef or turkey over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the tomato sauce, kidney beans, chili beans, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 20 minutes to allow flavors to meld.

Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a separate saucepan, heat the milk and butter over medium heat. Gradually stir in the cheddar cheese until melted and smooth.

Combine the chili mixture, cooked macaroni, and cheese sauce in the large pot. Stir well to combine and heat through.

Serve hot, garnished with additional cheese or preferred toppings like sour cream or green onions.