One-Pan High Protein Chili Mac (Print version)

Creamy, beefy one-pot meal combining chili and macaroni with smoky spices and cheddar in 30 minutes.

# What You'll Need:

→ Protein

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

→ 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 or chicken broth, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or other short pasta, or gluten-free pasta as 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

→ Toppings

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

# Directions:

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 for 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 evenly with the spices.
04 - Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, approximately 10 to 12 minutes.
06 - Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce becomes creamy and smooth.
07 - Taste and adjust seasoning with additional salt or pepper as needed.
08 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is just a quick scrub and you are done.
  • The creamy, cheesy sauce clings to every noodle and tastes richer than anything from a box.
  • You can swap the protein, add beans, or go vegetarian without losing any of that smoky, satisfying flavor.
02 -
  • Do not skip draining the meat if it is fatty, or the sauce will turn greasy and pool at the bottom.
  • Stir the pasta every few minutes while it simmers so it does not stick to the pan or clump together.
  • Add the cheese off the heat to avoid a grainy, separated sauce. Low and slow is the way.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to cook evenly without boiling over.
  • Toast the spices for 30 seconds before adding the liquids to unlock their full flavor and aroma.
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and tastes way better.
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