One-Pan High Protein Chili Mac (Printable Version)

Creamy beefy mac with smoky spices and melted cheddar, all in one pan.

# Ingredient List:

→ 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 - 1.5 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon salt, plus additional to taste
08 - 0.5 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes, undrained
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta, gluten-free if needed

→ 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 for extra heat

→ Toppings

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

# Directions:

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

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • You get a full meal with serious protein and comfort food vibes in under thirty minutes.
  • The smoky, cheesy, slightly spicy flavor hits every craving at once.
  • You can swap the meat, cheese, or pasta to fit whatever diet or pantry situation you have going on.
02 -
  • Stir the pasta occasionally while it simmers or it will clump and stick to the bottom of the pan.
  • Turn off the heat completely before adding the cheese so it melts smoothly instead of breaking into a greasy mess.
  • If the sauce looks too thick after the pasta cooks, stir in a splash more broth or even a little milk to loosen it up.
03 -
  • Use sharp cheddar for the most flavor, or mix in a handful of Monterey Jack or pepper jack for extra melt and a little spice.
  • Brown your meat well before adding the aromatics so you get deep, caramelized flavor in every bite.
  • Taste the sauce before adding the cheese and adjust the seasoning then, because once the cheese goes in it's harder to fix.
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