One-Pan High Protein Chili Mac

My partner came home late one Wednesday and found me standing over a skillet, stirring something that smelled like a campfire and melted butter at the same time. I'd thrown ground beef, a box of macaroni, and half the spice cabinet into one pan because I was too tired to wash more dishes. What came out was this smoky, creamy, ridiculously satisfying bowl that we now make at least twice a month. It's the kind of dinner that feels like a hug from the inside out.

The first time I made this for friends, I doubled the batch and forgot to account for how much the pasta would swell. We ended up with enough chili mac to feed eight people, and everyone took home a container. One friend texted me the next morning asking for the recipe because her kids devoured the leftovers for breakfast. I didn't have the heart to tell her I'd made it up on the spot.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground: This is your protein base, and you can truly use whatever you have on hand or prefer; I've used turkey when I wanted something leaner and plant-based crumbles when cooking for my vegetarian sister.
• Onion: A medium yellow or white onion adds sweetness and body to the sauce; dice it small so it melts into the background and doesn't overpower the dish.
• Garlic: Fresh minced garlic is non-negotiable here because it blooms in the hot pan and perfumes the whole kitchen with that unmistakable savory warmth.
• Chili powder: This is the backbone of the smoky, earthy flavor; I use a good quality blend with a mix of dried chiles, cumin, and oregano already in it.
• Ground cumin: It adds a nutty, slightly citrusy depth that makes the chili flavor feel more complex and layered.
• Smoked paprika: This is the secret ingredient that gives the dish that campfire-like smokiness without any actual grilling.
• Salt and black pepper: Season as you go and taste at the end; the cheese will add some saltiness, so start light.
• Diced tomatoes: Use the whole can with the juices because that liquid helps cook the pasta and adds bright acidity to balance the richness.
• Tomato sauce: This thickens the broth and gives the dish a smooth, cohesive sauce that clings to every piece of macaroni.
• Broth: Low-sodium beef or chicken broth is ideal, but vegetable broth works beautifully if you're going meatless; it simmers the pasta and concentrates into a flavorful base.
• Elbow macaroni: Short pasta is key here because it cooks quickly and holds onto the sauce; you can use shells, cavatappi, or gluten-free pasta without any issues.
• Shredded cheddar cheese: Sharp cheddar melts into a creamy, tangy sauce that coats everything; I always shred my own because pre-shredded cheese has anti-caking agents that can make the sauce grainy.
• Black beans or kidney beans: Optional but highly recommended if you want extra fiber and protein; they blend right into the chili and make the dish even heartier.
• Jalapeño: If you like heat, a fresh diced jalapeño adds a bright, vegetal kick that wakes up the whole dish.
• Toppings: Green onions, sour cream, crushed tortilla chips, cilantro, and extra cheese turn this into a fully loaded bowl that feels like a treat.

Instructions

Brown the meat:

Heat your skillet or Dutch oven over medium-high heat and add the ground meat, breaking it up with a wooden spoon as it cooks until it's no longer pink and has some crispy browned bits. Drain off excess fat if there's more than a tablespoon or two pooling in the pan.

Sauté the aromatics:

Toss in the diced onion and cook until it softens and turns translucent, then add the garlic and stir constantly for about 30 seconds until it smells incredible. Don't let the garlic burn or it'll turn bitter.

Bloom the spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper directly over the meat and onions, stirring to coat everything evenly. Let the spices toast for a moment so their flavors open up and fill the kitchen with that warm, smoky aroma.

Add the liquids:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Stir in the pasta:

Add the dry macaroni and any optional beans or jalapeño you're using, making sure the pasta is submerged in the liquid. Bring everything to a gentle boil, then lower the heat to a simmer.

Simmer until tender:

Cover the pan and let it cook for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and has absorbed most of the liquid. If it looks too dry, add a splash more broth.

Melt in the cheese:

Turn off the heat and scatter the shredded cheddar over the top, then stir gently until it melts into a creamy, glossy sauce. The residual heat will do the work without breaking the cheese.

Taste and adjust:

Give it a taste and add more salt, pepper, or a pinch of chili powder if you want more kick. This is your moment to make it perfect.

Serve hot:

Ladle the chili mac into bowls and top with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve immediately while it's steaming and gooey.

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One night I made this for my brother, who was going through a rough patch and barely eating. He sat at my kitchen table and quietly finished two bowls, then asked if he could take the rest home. He didn't say much, but I knew the food had done what words couldn't. That's when I realized this dish isn't just quick and easy, it's the kind of meal that shows up for people when they need it most.

Making It Your Own

This recipe is incredibly forgiving and loves to be adapted. Swap ground turkey or chicken for a leaner option, or go completely plant-based with crumbled tempeh or a good vegan ground. If you're avoiding gluten, use your favorite gluten-free pasta and just keep an eye on the cooking time since some brands cook faster. You can also play with the cheese by mixing in Monterey Jack or pepper jack for extra melt and a little heat, or even stir in a dollop of cream cheese at the end for an ultra-rich sauce.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. When you reheat, the pasta will have absorbed more liquid and the dish will look a bit thick, so stir in a splash of broth or milk to loosen it back up. I like to reheat it gently on the stovetop over low heat, stirring frequently, but the microwave works too if you're in a hurry.

Toppings and Extras

The toppings are where this dish really comes alive and feels like a personalized bowl. A dollop of sour cream cools down the spice and adds tang, while crushed tortilla chips give you that satisfying crunch in every bite. Fresh cilantro and sliced green onions add brightness and color, and a little extra shredded cheese on top never hurt anyone.

• Try adding a squeeze of lime juice right before serving for a bright, zesty finish.
• If you like things spicy, drizzle hot sauce or sprinkle red pepper flakes over your bowl.
• Leftover chili mac makes an amazing filling for stuffed peppers or a topping for loaded nachos.

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This is the kind of meal that makes weeknights feel manageable and your kitchen feel like home. I hope it becomes one of those recipes you turn to again and again, the one you make without measuring and serve with confidence.

Recipe Questions & Answers

→ Can I make this vegetarian?

Absolutely. Replace the ground meat with plant-based crumbles or add an extra can of beans (black beans or kidney beans work beautifully). Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.

→ What type of pasta works best?

Elbow macaroni is traditional, but any small pasta shape works well—shells, cavatappi, or penne all capture the creamy sauce nicely. For gluten-free versions, use your favorite gluten-free pasta and adjust cooking time as needed since GF pasta can vary in texture.

→ How do I store and reheat leftovers?

Leftovers keep well in the refrigerator for up to 3 days. Store in an airtight container. When reheating, add a splash of broth or milk to restore creaminess since the pasta continues to absorb liquid. Heat gently on the stove or in the microwave, stirring occasionally.

→ Can I freeze this dish?

Yes, though the pasta texture may soften slightly. For best results, undercook the pasta by 1-2 minutes if you plan to freeze. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How can I add more flavor?

Boost the smoky depth with chipotle powder or a splash of hot sauce. Try mixing in pepper jack or Monterey Jack cheese alongside the cheddar. A dollop of tomato paste adds richness, while fresh cilantro, lime juice, or pickled jalapeños brighten the finished bowl.

→ Is this spicy?

The spice level is mild to medium, depending on your chili powder. If you're sensitive to heat, start with 1 tablespoon of chili powder. For more kick, add diced jalapeños during cooking or offer hot sauce at the table so everyone can customize their serving.