One-Pan High Protein Chili Mac (Printable)

A hearty, creamy one-pot meal combining chili and macaroni with 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 additional 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 other 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 pepper, diced

→ Toppings

16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Additional 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 into small pieces 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 evenly.
04 - Pour in diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all components.
05 - Add dry macaroni and optional beans or 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 - Remove from heat. Sprinkle shredded cheddar over the pasta and stir until completely melted, creating a creamy, smooth sauce.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and add desired toppings including green onions, sour cream, tortilla chips, cilantro, or additional cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is faster than deciding what to watch on Netflix.
  • The beef and cheese give you serious protein without any powders or weird ingredients.
  • You can swap the meat, spice level, or cheese type and it still tastes incredible every single time.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick and scorch, trust me on this one.
  • Add the cheese off the heat so it melts smoothly instead of breaking into greasy clumps.
  • If your pasta isn't quite done but the liquid is gone, add a splash more broth and keep simmering with the lid on.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without bubbling over the sides.
  • Shred your own cheddar from a block instead of using pre-shredded, it melts way smoother and doesn't have that powdery coating.
  • If you like it saucier, add an extra half cup of broth before simmering the pasta.
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