One-Pan High Protein Chili Mac (Printable)

Hearty one-pot meal with beef, pasta, and gooey cheddar. Ready in 30 minutes with smoky chili spices.

# What You Need:

→ Protein

01 - 1 pound ground beef, turkey, chicken, or plant-based ground meat

→ Aromatics

02 - 1 medium onion, diced
03 - 3 cloves garlic, minced

→ Spices

04 - 2 tablespoons chili powder
05 - 1 1/2 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/2 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes, undrained
10 - 1/2 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta

→ Cheese

13 - 2 cups shredded sharp or mild cheddar cheese

→ Optional Add-Ins

14 - 1 can (15 ounces) black beans or kidney beans, drained and rinsed
15 - 1 jalapeño, diced

→ Toppings

16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheddar cheese
20 - Fresh cilantro

# How To Make It:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions with the spices.
04 - Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir well, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce becomes creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls. Add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking.
  • It delivers serious comfort without any fuss or fancy techniques.
  • The protein and cheese make it filling enough to carry you through a long evening.
  • You can swap the meat, the pasta, or the spice level and it still turns out great.
02 -
  • Don't skip draining the meat if it's fatty, or you'll end up with a greasy sauce that breaks instead of clings.
  • Stir the pasta every few minutes while it simmers so it doesn't clump or stick to the bottom of the pan.
  • Add the cheese off the heat so it melts smoothly without turning grainy or oily.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without spilling over the sides.
  • If you like your chili mac extra creamy, stir in a few tablespoons of cream cheese or sour cream along with the cheddar at the end.
  • Grate your own cheese instead of using pre-shredded for a smoother melt and richer flavor.
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