One-Pan High Protein Chili Mac

The skillet was already on the stove when my roommate walked in and asked what smelled so good. I was tossing ground beef with chili powder, and the kitchen had filled with that warm, smoky scent that makes you feel like dinners already halfway done. I told her it was chili mac, something I threw together on a whim after a long shift, and she grabbed a spoon before I even plated it. That night, this dish went from experiment to weekly staple.

I made this for a potluck once, doubled the batch, and watched it disappear faster than anything else on the table. A friend asked if Id brought leftovers home, and I had to admit there werent any. The next week, she texted asking for the recipe, and Ive been sharing it ever since.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb/450 g): This is your protein base; beef adds richness, turkey keeps it leaner, and plant-based options make it vegetarian without losing heartiness.
• Onion (1 medium, diced): Softens into the background and adds natural sweetness that balances the chili spices.
• Garlic (3 cloves, minced): Blooms in the hot pan and fills the kitchen with that irresistible aroma that makes everyone gather around.
• Chili powder (2 tbsp): The backbone of the flavor; it brings warmth and a gentle heat that builds without overwhelming.
• Ground cumin (1 1/2 tsp): Adds earthy depth and that signature chili taste you recognize instantly.
• Smoked paprika (1 tsp): Contributes a subtle smokiness that makes the dish taste like its been simmering for hours.
• Salt (1/2 tsp, plus more to taste): Dont skip tasting at the end; a pinch more can wake up all the other flavors.
• Black pepper (1/2 tsp): Just enough to add a gentle kick without competing with the chili powder.
• Diced tomatoes (1 can, 14.5 oz/400 g, undrained): The juices are gold; they create the saucy base that clings to every piece of pasta.
• Tomato sauce (1/2 cup/120 ml): Thickens the sauce and ties the tomato flavor together smoothly.
• Broth (2 cups/480 ml, low-sodium beef, chicken, or vegetable): This is what cooks the pasta, so use good broth and the noodles will taste seasoned from the inside out.
• Elbow macaroni (2 cups/200 g, dry): Classic choice for chili mac; use gluten-free if needed and just watch the simmer time closely.
• Shredded cheddar cheese (2 cups/200 g, sharp or mild): Melts into a creamy, gooey coating that makes every spoonful comforting and rich.
• Black beans or kidney beans (1 can, 15 oz/425 g, drained and rinsed, optional): Adds extra protein and texture; I like black beans for their mild flavor.
• Jalapeño (1, diced, optional): Toss this in if you want a little heat that sneaks up on you.
• Toppings (green onions, sour cream, crushed tortilla chips, extra cheese, fresh cilantro): Let everyone customize their bowl; the crunch and coolness make each bite different.

Instructions

Brown the meat:

Heat a large, deep skillet or Dutch oven over medium-high and add the ground meat. Break it up with a wooden spoon and cook until no pink remains, about four to five minutes, then drain any excess fat if needed.

Cook the aromatics:

Toss in the diced onion and let it soften for two to three minutes, then stir in the minced garlic and cook just thirty seconds until the kitchen smells amazing.

Add the spices:

Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the meat and onions. Stir everything together so the spices coat evenly and bloom in the heat.

Build the sauce:

Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine and scrape up any browned bits from the bottom of the pan.

Add pasta and optional ingredients:

Stir in the dry macaroni and, if using, the beans and diced jalapeño. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Simmer until tender:

Cover the pan and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about ten to twelve minutes. Check halfway through and stir to prevent sticking.

Melt in the cheese:

Turn off the heat and sprinkle the shredded cheddar over the top. Stir gently until the cheese melts completely and the sauce turns creamy and smooth.

Taste and adjust:

Sample a spoonful and add more salt or pepper if needed. This is your chance to make it just right.

Serve and top:

Ladle the chili mac into bowls and let everyone add their favorite toppings. Serve hot and enjoy the compliments.

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One evening, I made this after a particularly draining day and ate it straight from the skillet while standing at the counter. My partner joined me with a second spoon, and we laughed about how this messy, one-pan dinner felt more satisfying than any fancy meal. Since then, its become our go-to when we just want something warm, easy, and undeniably comforting.

Choosing Your Protein

Ground beef gives you classic chili richness, but turkey keeps it lighter without sacrificing flavor. Ive used ground chicken when thats what I had on hand, and it worked perfectly with a little extra seasoning. Plant-based crumbles are surprisingly good here; they soak up the spices and hold their texture through the simmer. Pick whichever fits your mood or your pantry, and this dish will still deliver.

Making It Your Own

This recipe is a starting point, not a rulebook. Ive swapped cheddar for pepper jack when I wanted more heat, and added a handful of frozen corn for sweetness and color. If you like it saucier, pour in an extra half cup of broth; if you prefer it thicker, let it simmer uncovered for a few extra minutes. Trust your instincts and adjust as you go.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors often deepen overnight. When you reheat, the pasta may have absorbed more liquid, so add a splash of broth or milk and stir over low heat until its creamy again. Ive even reheated single portions in the microwave with a damp paper towel over the bowl to keep it from drying out.

• Store in shallow containers so it cools quickly and evenly.
• Reheat gently to prevent the cheese from separating or the pasta from turning mushy.
• This dish doesnt freeze as well because the pasta can get soft, but if you do freeze it, undercook the noodles slightly before storing.

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This one-pan chili mac has earned its place in my weekly rotation because it never lets me down. Whether youre cooking for yourself, your family, or a friend who just needs a warm bowl, it delivers every single time.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this reheats beautifully for up to 3 days. The pasta continues absorbing liquid, so add a splash of broth or milk when warming leftovers to restore creaminess.

→ What pasta works best?

Elbow macaroni is ideal for sauce coverage, but any short pasta like shells, cavatappi, or penne works. Gluten-free pasta may need slightly longer cooking time.

→ How can I add more protein?

Include a drained can of black beans or kidney beans in step 5. This adds fiber, protein, and makes the dish even more filling without extra meat.

→ Can I freeze this?

Yes, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat with added broth to loosen the sauce.

→ How do I make it spicier?

Add diced jalapeño in step 5, increase chili powder by 1 tablespoon, or stir in chipotle powder and hot sauce during seasoning. Serve with extra hot sauce at the table.

→ Can I use other cheese?

Sharp cheddar provides the best flavor punch, but you can blend with Monterey Jack, pepper jack for heat, or Colby for a milder taste. Avoid pre-shredded cheese for smoother melting.