One-Pan High Protein Chili Mac

It was a Tuesday and I had exactly thirty minutes before soccer practice. My kitchen counter looked like a pantry explosion: ground beef still wrapped, a can of tomatoes, half a box of elbow macaroni. I threw it all into one pan with some chili powder and cheddar, hoping for the best. What came out was this smoky, creamy, ridiculously satisfying bowl that my kids now request by name every single week.

I made this for my brother once when he showed up unannounced with his girlfriend. He stood at the stove, watched me stir in the cheese, and said it smelled better than anything our mom used to make. She would have laughed at that, but honestly, I was pretty proud.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): The backbone of the dish, browning it properly adds deep flavor and keeps the protein juicy without turning rubbery.
• Onion (1 medium, diced): Softens into the base and adds subtle sweetness that balances the spices beautifully.
• Garlic (3 cloves, minced): Just 30 seconds in the pan releases this warm, toasty aroma that makes everything smell like home.
• Chili powder (2 tbsp): The soul of the dish, it brings earthy heat without overwhelming the creamy cheese.
• Ground cumin (1 1/2 tsp): Adds that smoky, slightly nutty undertone that makes you want a second bowl.
• Smoked paprika (1 tsp): A tiny amount transforms the whole pot with gentle smoke and a hint of sweetness.
• Salt and black pepper (1/2 tsp each): Season at the start and again at the end, tasting is the only way to get it right.
• Diced tomatoes (14.5 oz can, undrained): The juices are key, they help cook the pasta and add tangy richness.
• Tomato sauce (1/2 cup): Thickens the base and ties the spices together into a cohesive sauce.
• Low-sodium broth (2 cups): Beef or chicken works, vegetable broth keeps it light and lets you control the salt level perfectly.
• Dry elbow macaroni (2 cups): Cooks right in the sauce, soaking up all that smoky, beefy goodness as it softens.
• Sharp cheddar cheese (2 cups, shredded): Melts into the pasta and creates that creamy, gooey texture you cannot stop eating.
• Black beans or kidney beans (1 can, optional): Boosts protein and fiber, plus they add little pops of texture throughout.
• Jalapeño (1, diced, optional): For those nights when you want a little kick that sneaks up on you.

Instructions

Brown the Meat:

Heat your skillet over medium-high and add the ground meat, breaking it apart with a spoon until it is crumbly and golden brown, about 4 to 5 minutes. Drain any extra grease if it looks too pooled.

Cook the Aromatics:

Toss in the diced onion and let it soften for 2 to 3 minutes, then stir in the garlic and cook just until it smells incredible, about 30 seconds.

Add the Spices:

Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over everything, stirring to coat the meat and onions in those warm, toasty spices.

Build the Sauce:

Pour in the diced tomatoes with all their juices, the tomato sauce, and the broth. Stir everything together so the spices blend into the liquid.

Cook the Pasta:

Add the dry macaroni, beans, and jalapeño if using, then stir and bring it to a gentle boil. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring now and then, until the pasta is tender and most of the liquid is absorbed.

Melt in the Cheese:

Turn off the heat and scatter the shredded cheddar over the top, then stir gently until it melts into a creamy, smooth sauce that clings to every piece of pasta.

Taste and Adjust:

Give it a taste and add more salt or pepper if it needs it.

Serve:

Ladle into bowls and let everyone pile on their favorite toppings, green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese.

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The first time I brought this to a potluck, someone asked if it was my grandmas recipe. It is not, but I loved that it tasted like it could have been. Food that feels like a memory is the best kind.

Make It Your Own

Swap ground beef for turkey or chicken if you want to keep it lighter, or use plant-based ground and vegetable broth for a completely meatless version. Toss in black beans or kidney beans for extra protein and a heartier texture. If you like heat, dice up a jalapeño or stir in a pinch of chipotle powder with the spices. You can also mix Monterey Jack or pepper jack into the cheddar for a creamier, slightly spicier melt.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta soaks up more sauce as it sits, so when you reheat, add a splash of broth or milk and stir gently over low heat until it is creamy again. I actually think it tastes even better the next day when all the flavors have had time to meld together.

Serving Suggestions

This dish is filling enough to stand alone, but it pairs wonderfully with a simple green salad, cornbread, or tortilla chips on the side. For toppings, I love piling on sliced green onions, a dollop of sour cream, and a handful of crushed tortilla chips for crunch. Fresh cilantro and extra shredded cheese never hurt either.

• Serve with a crisp side salad dressed in lime vinaigrette to cut through the richness.
• Warm cornbread or garlic bread makes it feel like a full meal.
• Let everyone build their own bowl with toppings, it turns dinner into something fun and interactive.

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This is the kind of recipe that saves you on busy nights and still makes everyone at the table happy. Keep it in your back pocket, you will use it more than you think.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply substitute the ground beef with plant-based ground meat or add an extra can of beans for protein. Use vegetable broth instead of beef or chicken broth.

→ What pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. For gluten-free needs, choose a certified gluten-free pasta and adjust cooking time as needed.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or milk to restore creaminess. The pasta will continue absorbing liquid, so you may need to add more when reheating.

→ Can I freeze this dish?

Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that pasta texture may soften slightly after freezing.

→ How can I add more heat?

Add diced jalapeño while simmering, incorporate chipotle powder with the spices, or splash in hot sauce to taste. Cayenne pepper also works well for additional spice.

→ What other cheeses can I use?

Sharp cheddar provides the best flavor, but you can mix in Monterey Jack, pepper jack for extra heat, or Colby for a milder taste. A blend often gives the best results.