One-Pan High Protein Chili Mac (Printer-friendly)

Hearty 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 more to taste
08 - 0.5 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes with juices
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 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 - Extra shredded cheddar cheese
20 - Fresh cilantro

# How to Make It:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it into crumbles 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 evenly with spices.
04 - Pour diced tomatoes with juices, tomato sauce, and broth into the pan. Stir well to combine all ingredients.
05 - Add dry macaroni and optional beans and jalapeño if using. Stir to distribute, bring to a gentle boil, then reduce heat to 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 mixture, then stir until completely melted and sauce becomes creamy and smooth.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Cooking Tips:

01 -
  • Everything cooks in one pan, so theres barely any cleanup and you can stir it without juggling multiple pots.
  • The pasta soaks up all the spiced tomato broth, giving every bite deep flavor without extra steps.
  • Its endlessly adaptable: swap the meat, add beans, change the cheese, and it still turns out hearty and satisfying.
  • You get a complete meal with serious protein in about thirty minutes, no oven or complicated timing required.
02 -
  • Dont skip draining the meat if it releases a lot of fat; too much grease can make the sauce slick instead of creamy.
  • Stir the pasta a few times while it simmers so it doesnt clump or stick to the bottom of the pan.
  • Add the cheese off the heat; if the pans too hot, the cheese can seize and turn grainy instead of melting smoothly.
  • If the pasta absorbs too much liquid and looks dry, splash in a bit more broth or water before adding the cheese.
03 -
  • Use a deep skillet or Dutch oven with a tight-fitting lid; a shallow pan will cause the liquid to evaporate too fast.
  • Toast the spices for thirty seconds with the meat before adding liquids; it deepens their flavor and makes the whole dish taste more complex.
  • Grate your own cheese instead of using pre-shredded; it melts smoother and doesnt have the anti-caking agents that can make the sauce gritty.
  • If youre feeding a crowd, double the recipe and use a large stockpot; just keep an eye on the simmer time since more volume can take a bit longer.
Go back