One-Pan High Protein Chili Mac (Printable version)

A hearty, creamy one-pot meal combining chili and macaroni with seasoned beef, smoky spices, and cheddar. Ready in 30 minutes.

# 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 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 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, diced

→ Toppings

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

# How to Make It:

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 for 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 ingredients.
05 - Add dry macaroni and optional beans or jalapeño if desired. Stir to combine, bring to a gentle boil, then reduce heat to simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente consistency and most liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar cheese over the pasta mixture, then stir until completely melted and sauce becomes creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls and top with desired garnishes including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as easy as dinner itself.
  • It delivers serious comfort and over 35 grams of protein per bowl without any fuss.
  • You can swap the meat, cheese, or pasta to match what you have on hand or dietary needs.
  • The creamy, cheesy chili coating clings to every piece of macaroni like a hug in a bowl.
02 -
  • Do not skip draining the meat if it is high in fat, or the sauce will be greasy instead of creamy.
  • Stir the pasta every few minutes while it simmers or it will stick to the bottom and burn.
  • Add the cheese off the heat so it melts smoothly without turning grainy or separating.
  • If the sauce looks too thick after the pasta cooks, stir in a splash of broth or water to loosen it up.
03 -
  • Use a deep skillet or Dutch oven with a lid to ensure even cooking and prevent the pasta from drying out.
  • Grate your own cheddar from a block instead of buying pre-shredded; it melts smoother and tastes so much better.
  • If you love a saucier chili mac, add an extra half cup of broth and reduce the simmer time by a minute or two.
  • For meal prep, cook the whole batch and portion it into containers; it reheats like a dream and saves you on busy nights.
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