One-Pan High Protein Chili Mac

There was a Tuesday evening last fall when I had exactly thirty minutes between getting home and heading back out for a school event. I needed dinner to be real food, not just thrown together. I grabbed ground beef, a box of macaroni, and the cheddar from the fridge, and this one-pan chili mac came together faster than I expected. The whole kitchen smelled smoky and warm, and I ate mine standing at the counter, feeling oddly victorious.

I made this for my neighbors kid once when his mom was working late. He took one bite, looked up at me, and said it tasted like if tacos and mac and cheese had a baby. I laughed so hard I almost dropped my spoon. That description stuck with me, and now I think of it every time I stir the cheese in at the end.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base, and browning it well gives the whole dish a deeper, richer flavor that carries through every bite.
• Onion (1 medium, diced): It softens into the background but adds a subtle sweetness that balances the smoky spices beautifully.
• Garlic (3 cloves, minced): Just thirty seconds in the pan releases that warm, fragrant note that makes your kitchen smell like something special is happening.
• Chili powder (2 tbsp): This brings the warm, earthy heat that defines the chili flavor without being overpowering.
• Ground cumin (1 1/2 tsp): Cumin adds a toasty, almost nutty depth that makes the spice blend feel complete.
• Smoked paprika (1 tsp): This is the secret to that campfire-like smokiness that makes people ask what your trick is.
• Salt and black pepper (1/2 tsp each): Season as you go, and taste at the end, because every batch needs a slightly different amount depending on your broth and cheese.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices add acidity and moisture, and the tomato chunks give little bursts of brightness throughout.
• Tomato sauce (1/2 cup): This thickens the sauce and ties the flavors together into a cohesive, cling-to-the-pasta coating.
• Low-sodium broth (2 cups): Beef, chicken, or vegetable all work, and using low-sodium means you control the saltiness instead of the can doing it for you.
• Dry elbow macaroni (2 cups): Cooking the pasta right in the sauce means it absorbs all that smoky, beefy flavor as it softens.
• Shredded cheddar cheese (2 cups): Sharp cheddar gives you tang, mild gives you creaminess, or mix both for the best of everything.
• Black beans or kidney beans (1 can, optional): These add extra protein and a bit of texture, plus they stretch the recipe if youre feeding more people.
• Jalapeño (1, diced, optional): Fresh heat that you can dial up or down depending on whos eating.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a good bowl into a great one, adding crunch, coolness, and little pops of color.

Instructions

Brown the Protein:

Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it apart with a spoon as it browns. This should take about four to five minutes, and you want some nice caramelized bits on the bottom of the pan for flavor.

Soften the Aromatics:

Toss in the diced onion and let it cook for two to three minutes until it starts to turn translucent, then stir in the garlic for just thirty seconds until you can smell it. Dont let the garlic burn or it will taste bitter.

Bloom the Spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring everything together. Cooking the spices for a minute or so wakes up their flavor and makes the whole dish taste more vibrant.

Add the Tomatoes and Broth:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring to combine. Scrape up any browned bits stuck to the bottom of the pan because thats pure flavor.

Simmer with the Pasta:

Add the dry macaroni, and the beans or jalapeño if youre using them, then stir and bring everything to a gentle boil. Reduce the heat to a simmer, cover, and cook for ten to twelve minutes, stirring occasionally so the pasta doesnt stick.

Melt in the Cheese:

Turn off the heat and sprinkle the shredded cheddar evenly over the top, then stir it in until it melts into a creamy, glossy sauce. Taste and add more salt or pepper if it needs it.

Serve and Top:

Ladle the chili mac into bowls and let everyone add their own toppings. I like a dollop of sour cream, a handful of crushed tortilla chips, and a sprinkle of green onions.

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My brother came over one night and ate two full bowls of this, then texted me the next day asking for the recipe. He never asks for recipes. I realized then that this wasnt just easy dinner, it was the kind of food that makes people feel taken care of, even when youre just feeding yourself on a random weeknight.

Making It Your Own

This recipe is built to flex with whatever you have or need. Swap ground turkey or chicken for a leaner option, or use plant-based crumbles and vegetable broth to make it vegetarian without losing any of the heartiness. If you need it gluten-free, just use your favorite gluten-free pasta and check the simmering time on the package. I once stirred in a handful of frozen corn at the end because I had it in the freezer, and it added a sweet little crunch that everyone loved. You can also play with the cheese, mixing in Monterey Jack or pepper jack for extra melt and a bit of spice.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they actually taste even better the next day after the flavors have had time to meld. When you reheat it, the pasta will have soaked up more liquid, so add a splash of broth or milk and stir it over medium heat until its creamy again. I sometimes pack it in a thermos for lunch, and it stays warm and comforting for hours. If you want to freeze it, it works, but the pasta texture can get a little softer, so I recommend slightly undercooking the noodles if you know youre freezing a batch.

Serving Suggestions

This chili mac is a full meal on its own, but a simple side salad with a tangy vinaigrette or some garlic bread for scooping makes it feel a little more special. I like serving it in wide, shallow bowls so theres plenty of room for toppings. Kids love building their own bowls with tortilla chips and cheese, and adults appreciate the option to add a spoonful of hot sauce or a handful of fresh cilantro.

• Set out small bowls of toppings and let everyone customize their servings.
• Serve with a cold beer or a sparkling water with lime for contrast.
• If youre feeding a crowd, double the recipe and keep it warm in a slow cooker on low.

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This is the kind of recipe that saves you on busy nights and still makes you feel like you cooked something real. I hope it becomes one of those dishes you make without thinking, the one that always feels like home.

Recipe Questions & Answers

→ Can I make this vegetarian?

Absolutely. Swap ground beef for plant-based crumbles or add an extra can of black beans with kidney beans. Use vegetable broth instead of beef or chicken broth. The smoky spices and cheesy sauce keep all the comfort and flavor.

→ What pasta works best?

Elbow macaroni is classic, but any short pasta shapes work well—shells, cavatappi, penne, or rotini all grab the sauce nicely. Gluten-free pasta cooks slightly faster, so check for doneness a minute or two early. Whole wheat adds fiber but may need an extra splash of liquid.

→ Can I freeze leftovers?

Yes, portion cooled chili mac into airtight containers and freeze up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of broth or milk. The cheese sauce separates slightly when frozen but comes back together with stirring.

→ How do I adjust the spice level?

Start with the listed spices for mild-medium heat. Add diced jalapeño in step 5 or stir in hot sauce to taste. For more smoky depth without extra heat, increase smoked paprika or add chipotle powder. Cayenne pepper brings straight heat if you like it fiery.

→ Why cook pasta directly in the sauce?

Cooking dry macaroni in the spiced tomato broth lets the starch release into the liquid, naturally thickening the sauce. The pasta absorbs all those smoky, beefy flavors as it hydrates, so every bite is seasoned through. Plus, it saves a pot of boiling water.