One-Pan High Protein Chili Mac

The smell of cumin toasting with garlic always takes me straight back to Tuesday nights when I needed dinner in under half an hour. I'd started throwing chili spices into a pot of macaroni on a whim one evening, and the result was so satisfying that it became my go-to whenever I craved comfort without the fuss. There's something about watching cheese melt into tomato-spiked broth that feels like a small kitchen victory. This one-pan chili mac has never let me down, and it's saved me from takeout more times than I can count.

I made this for a friend who'd just moved into a new apartment with an empty fridge and a single pot. We stood in her kitchen, browning beef and stirring in spices while she unpacked boxes, and by the time the pasta was tender, the whole place smelled like home. She ladled it into mismatched bowls and topped hers with sour cream and crushed chips. That night, chili mac became more than dinner, it was the first meal in a new chapter.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): The protein base that makes this hearty and filling, brown it well for deep flavor.
• Onion (1 medium, diced): Adds sweetness and body to the sauce, cooking it until soft makes all the difference.
• Garlic (3 cloves, minced): A quick hit of aromatic warmth, stir it in last so it doesn't burn.
• Chili powder (2 tbsp): The backbone of the smoky, earthy flavor that defines this dish.
• Ground cumin (1 1/2 tsp): Brings a toasty, nutty note that deepens the spice blend.
• Smoked paprika (1 tsp): Adds a subtle smokiness that makes the whole pot taste more complex.
• Salt and black pepper (1/2 tsp each): Season to taste, you can always add more at the end.
• Diced tomatoes (14.5 oz can, undrained): Provides acidity and texture, the juices help build the sauce.
• Tomato sauce (1/2 cup): Creates a smooth, cohesive base that clings to every noodle.
• Beef, chicken, or vegetable broth (2 cups): The liquid that cooks the pasta and keeps everything saucy.
• Elbow macaroni (2 cups dry): Classic shape that captures all the cheesy, spiced goodness in every bite.
• Sharp or mild cheddar cheese (2 cups shredded): Melts into creamy, gooey perfection, use sharp for more punch or mild for mellow comfort.
• Black beans or kidney beans (1 can, optional): Boosts the protein and adds hearty texture without extra effort.
• Jalapeño (1, diced, optional): A fresh kick of heat if you like things spicy.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): Customize each bowl to make it your own.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Brown the Meat:

Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a spoon as it cooks until browned and no longer pink, about 4 to 5 minutes. Drain any excess fat if needed so the dish stays balanced and not greasy.

Sauté the Aromatics:

Toss in the diced onion and cook until it softens and turns translucent, about 2 to 3 minutes, then stir in the garlic and let it cook for 30 seconds until it smells amazing. This builds the flavor foundation for everything that follows.

Toast the Spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly. Let the spices cook for a moment so they bloom and release their full flavor.

Add the Liquids:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. The pot should look loose and saucy at this stage.

Stir in the Pasta:

Add the dry macaroni and any optional beans or jalapeño, give it a good stir, and bring the mixture to a gentle boil. Then reduce the heat to a simmer.

Simmer Until Tender:

Cover the pot and let everything cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 10 to 12 minutes. Keep an eye on it so nothing sticks to the bottom.

Melt in the Cheese:

Turn off the heat and sprinkle the shredded cheddar over the top, then stir gently until it melts into a creamy, luscious sauce. Taste and adjust the seasoning with more salt or pepper if you like.

Serve and Top:

Ladle the chili mac into bowls and let everyone add their favorite toppings, from green onions and sour cream to crushed tortilla chips and fresh cilantro. Serve it hot and watch it disappear.

Save

One rainy evening, I made a double batch of this and brought it to a potluck where everyone was skeptical of one-pot meals. By the time I left, the pot was scraped clean and three people had texted me for the recipe. It reminded me that simple, hearty food doesn't need to be fancy to bring people together. Sometimes the best dishes are the ones that just make you feel good.

Make It Your Own

This recipe loves to be tweaked. Swap the beef for ground turkey or chicken if you want something leaner, or use plant-based crumbles and vegetable broth for a vegetarian version that's just as satisfying. If you're avoiding gluten, grab your favorite gluten-free pasta and adjust the simmer time based on the package, it works perfectly. I've even stirred in a spoonful of chipotle powder for a smoky kick or mixed Monterey Jack into the cheddar for extra melt and tang.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta will soak up more sauce as it sits, so when you reheat it, add a splash of broth or milk to bring back that creamy consistency. I usually warm it gently on the stovetop, stirring often, but the microwave works in a pinch. It tastes just as good the next day, maybe even better once the flavors have had time to meld.

Serving Suggestions

This chili mac is a meal on its own, but I love pairing it with a simple side salad or some garlic bread for scooping. The toppings bar is where it really shines, set out bowls of sour cream, sliced green onions, crushed tortilla chips, pickled jalapeños, and fresh cilantro so everyone can build their perfect bowl. It's the kind of dish that turns a regular Tuesday into something a little more fun.

• Serve with a crisp green salad dressed in lime vinaigrette for contrast.
• Offer warm cornbread or tortilla chips on the side for extra crunch.
• Let guests customize their bowls with a variety of toppings for a build-your-own dinner vibe.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Save

This chili mac has earned its place in my regular rotation because it's quick, forgiving, and always hits the spot. I hope it becomes one of those recipes you reach for on busy nights when you need something warm, satisfying, and made with love.

Recipe FAQ

→ Can I make this vegetarian?

Absolutely. Replace the ground meat with plant-based crumbles or add an extra can of black beans along with kidney beans. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version that's just as hearty and satisfying.

→ What type of pasta works best?

Elbow macaroni is traditional, but any short pasta shape works—shells, cavatappi, penne, or rotini all catch the cheesy sauce beautifully. If using gluten-free pasta, check the package instructions as cooking times may vary slightly.

→ How can I add more heat?

Stir in diced jalapeño during step 5, add a pinch of cayenne with the spices, or finish with chipotle powder and hot sauce. The spice level is easily adjustable—start with less and add more to taste.

→ Can I freeze leftovers?

Yes, though the pasta texture may soften slightly upon reheating. Cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth to restore creaminess.

→ What cheeses work well besides cheddar?

Monterey Jack melts exceptionally well, pepper jack adds kick, or try a blend of sharp cheddar with Gruyère or Colby for depth. A bit of cream cheese stirred in at the end makes the sauce even richer.