One-Pan High Protein Chili Mac (Printable)

Hearty one-pot meal combining chili and macaroni with beef, smoky spices, and cheddar—ready in 30 minutes.

# What You’ll Need:

→ Protein

01 - 1 pound ground beef, turkey, chicken, or plant-based ground

→ 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, undrained
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef or chicken broth

→ Pasta

12 - 2 cups dry elbow macaroni

→ 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 cheese
20 - Fresh cilantro

# How to Make It:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon for approximately 4 to 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the 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 to evenly coat all ingredients with the spice blend.
04 - Pour the diced tomatoes with their juices, tomato sauce, and broth into the skillet. Stir thoroughly to combine all liquid ingredients.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir to combine, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta reaches al dente texture and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Remove from heat. Sprinkle shredded cheddar evenly over the pasta and stir until completely melted, creating a creamy, smooth sauce.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and top with desired garnishes such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is done before you even sit down to eat.
  • The chili spices and gooey cheddar create this comforting flavor that feels like a hug in a bowl.
  • You can swap the protein, toss in beans, or go vegetarian without changing a single step.
  • It comes together in half an hour, which means you can actually relax after dinner instead of scrubbing pots.
02 -
  • Do not skip draining the meat if it is fatty, too much grease makes the sauce oily instead of creamy.
  • Stir the pasta occasionally while it simmers or the bottom pieces will stick and burn.
  • Always turn off the heat before adding cheese, high heat can make it grainy and clumpy instead of silky.
  • If your pasta is not quite tender after 12 minutes, add a splash more broth and cover for another 2 minutes.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without bubbling over.
  • Freshly shredded cheese melts smoother than pre-shredded, which often has anti-caking agents that make it grainy.
  • Taste before serving, a pinch more salt or a dash of hot sauce can make all the difference.
  • If you want extra smoky depth, add half a teaspoon of chipoile powder along with the other spices.
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