One-Pan High Protein Chili Mac (Printable)

Hearty one-pot combines chili with creamy mac and cheese. Packed with protein, smoky spices, and gooey cheddar for a comforting 30-minute meal.

# 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 - 1.5 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon salt, plus more 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, use 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 pepper, diced

→ 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 browned, breaking it apart with a spoon, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 - Add diced onion 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 coat all ingredients with spices.
04 - Pour in diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add dry macaroni and optional beans or jalapeño if desired. Stir to combine, bring to a gentle boil, then reduce heat to maintain a simmer.
06 - Cover 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 over pasta and stir until completely melted, creating a creamy sauce.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and top with desired garnishes including green onions, sour cream, tortilla chips, cilantro, or additional cheese. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to sit down and actually enjoy your meal.
  • It delivers serious protein without feeling heavy, and the cheese melts into the pasta in a way that makes every bite ridiculously comforting.
  • You can swap the meat, the pasta, even the heat level, and it still turns out amazing every single time.
02 -
  • Do not skip draining the meat if it's fatty, or you'll end up with a greasy sauce that separates and doesn't cling to the pasta.
  • Stir the pasta frequently during simmering because it can stick to the bottom and scorch if left unattended.
  • Turn off the heat completely before adding the cheese; if the pan is too hot, the cheese will seize up and turn grainy instead of melting smoothly.
03 -
  • Use freshly shredded cheese from a block instead of pre-shredded; it melts smoother and makes the sauce creamier without any gritty texture.
  • If you want deeper flavor, add a splash of Worcestershire sauce or a teaspoon of tomato paste along with the spices.
  • Double the batch and freeze half in individual portions for those nights when you need dinner in minutes.
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