One-Pan High Protein Chili Mac (Printable)

Hearty beefy mac with cheddar and smoky spices in a rich tomato base, all in one pan.

# What You’ll 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 with juice
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 optional

→ 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 cheese
20 - Fresh cilantro

# How to Prepare:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it up 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 mixture. Stir thoroughly to coat all ingredients with spices.
04 - Pour in diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all liquids and ingredients.
05 - Add dry macaroni and optional beans and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to 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 - Turn off heat. Sprinkle shredded cheddar evenly over pasta, then stir until completely melted and sauce achieves creamy consistency.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup takes about two minutes and you can actually relax after dinner.
  • The creamy cheese melts right into the chili-spiced beef and pasta, creating a flavor thats somehow both comforting and exciting.
  • Its packed with protein and fills you up without feeling heavy or bland.
  • You can make it with whatever ground meat or plant-based protein you have on hand, and it still tastes amazing.
02 -
  • Stir the pasta occasionally while it simmers or the noodles on the bottom will clump together and stick to the pan.
  • Dont add the cheese while the heat is still on or it can separate and turn greasy instead of creamy.
  • If your pasta isnt quite tender after twelve minutes, add a splash more broth, cover, and give it another two minutes.
  • Taste before serving because the saltiness of your broth and cheese can vary a lot, and a pinch more salt at the end makes a big difference.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to cook evenly without boiling over.
  • If you like extra heat, stir in half a teaspoon of chipotle powder or a few dashes of hot sauce when you add the spices.
  • Freshly shredded cheese melts smoother than pre-shredded because it doesnt have anti-caking agents coating it.
  • Dont skip tasting and adjusting at the end, because thats when you make it truly yours.
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