One-Pan High Protein Chili Mac (Printable)

Creamy one-pot pasta with seasoned beef, smoky spices, and melted cheddar - ready in 30 minutes.

# What You’ll 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 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 pepper, diced

→ Toppings

16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheddar 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 meat and onions. Stir thoroughly to coat evenly 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 and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to low simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar over the pasta and stir until fully melted, creating a creamy smooth sauce.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls. Top with green onions, sour cream, tortilla chips, cilantro, or extra cheese as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is just one skillet and a spoon.
  • The pasta soaks up all the smoky chili flavor while it cooks, making every bite rich and savory.
  • You can swap the protein, pasta, or cheese based on what you have or what your diet needs.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Stir the pasta every few minutes while it simmers, or it will stick to the bottom and burn.
  • Use freshly shredded cheese instead of pre-shredded; the anti-caking agents in bagged cheese can make the sauce grainy.
  • If the sauce looks too thick after the pasta cooks, stir in a splash of broth or water before adding the cheese.
  • Don't skip draining excess fat from the meat if there's a lot, or your sauce will be greasy.
03 -
  • Toast your chili powder and cumin in the pan for 30 seconds before adding the liquids; it deepens the flavor in a way that's hard to describe but easy to taste.
  • Use a mix of sharp cheddar and Monterey Jack or pepper jack for a creamier, more complex cheese sauce.
  • If you're cooking for kids, start with half the chili powder and taste before adding more; you can always stir in hot sauce for the adults later.
  • Let the dish rest for five minutes after stirring in the cheese so the sauce thickens up just a bit before serving.
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