One-Pan High Protein Chili Mac (Print Version)

Creamy one-pot comfort food packed with protein, smoky spices, and cheddar—ready in 30 minutes.

# What You Need:

→ Protein

01 - 1 lb 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 oz) diced tomatoes with juice
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef or chicken broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta

→ Cheese

13 - 2 cups shredded sharp or mild cheddar cheese

→ Optional Add-Ins

14 - 1 can (15 oz) 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 Steps:

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, approximately 4-5 minutes. Drain excess fat if necessary.
02 - Add diced onion and cook for 2-3 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 components 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, 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 10-12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar over pasta, then stir until completely melted and sauce achieves creamy consistency.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls. Add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually sit down and eat.
  • It delivers serious protein without feeling heavy or requiring a second mortgage at the butcher counter.
  • The creamy, cheesy sauce clings to every piece of pasta and wraps around the spiced beef in a way that feels like comfort food designed by someone who actually cooks.
  • You can swap the protein, the pasta, even the cheese, and it still works every single time.
02 -
  • Don't skip draining the excess fat after browning the meat, or the sauce can turn greasy and separate when you add the cheese.
  • Stir the pasta every few minutes while it simmers, especially around the edges, or it will stick to the bottom and burn.
  • Add the cheese off the heat so it melts smoothly instead of breaking into a grainy mess.
  • If the mixture looks too thick after the pasta absorbs the liquid, splash in a little more broth or even water before stirring in the cheese.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has enough room to cook evenly without boiling over.
  • For a smokier, deeper flavor, add half a teaspoon of chipotle powder or a splash of your favorite hot sauce when you bloom the spices.
  • If you're cooking for a crowd, this recipe doubles easily, just use a bigger pot and give it an extra minute or two of simmering time.
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