One-Pan High Protein Chili Mac (Printable)

Creamy one-pot chili mac with beef, pasta, and melted cheddar. High protein, smoky spices, 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, undrained
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta, gluten-free if needed

→ 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

# Directions:

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 for 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 mixture. Stir thoroughly to coat the meat and onions evenly with spices.
04 - Pour in diced tomatoes with juices, tomato sauce, and broth. Stir well to combine and incorporate all liquid components.
05 - Add dry macaroni and optional beans and jalapeño if using. Stir to distribute, bring to a gentle boil, then reduce heat to maintain a simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid absorbs, approximately 10 to 12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar over the pasta and stir until completely melted, creating a creamy, smooth sauce.
08 - Taste and adjust with additional salt and pepper as needed to achieve desired flavor balance.
09 - Ladle into bowls and top with desired garnishes including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Hints:

01 -
  • It cooks entirely in one pan, so cleanup is just a quick rinse and you're done.
  • The smoky spice blend makes it taste like it simmered all day, even though it takes thirty minutes start to finish.
  • You can swap the protein, the pasta, and even the cheese without losing any of the comfort or flavor.
02 -
  • Stir the pasta every few minutes while it simmers or the noodles on the bottom will stick and burn.
  • Add the cheese off the heat so it melts smoothly without turning grainy or separating.
  • If the sauce looks too thick before the pasta is done, add a splash more broth or water and keep cooking.
03 -
  • Use a deep skillet or Dutch oven so the pasta has enough room to cook evenly without boiling over.
  • Taste the sauce before adding the cheese and adjust the seasoning then, because once the cheese goes in it's harder to fix.
  • Let it sit for two or three minutes after you turn off the heat so the sauce thickens up and clings to the noodles.
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