One-Pan High Protein Chili Mac (Printable)

Hearty one-pot meal blending chili and macaroni with gooey cheddar, smoky spices, and protein-packed beef 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 1/2 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/2 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes, undrained
10 - 1/2 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

# Directions:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it up with a spoon for about 4-5 minutes. Drain excess fat if necessary.
02 - Add diced onion and cook for 2-3 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 to evenly coat all ingredients with spices.
04 - Pour diced tomatoes with juices, tomato sauce, and broth into the skillet. 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 a simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, approximately 10-12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar over the pasta, 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 bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as quick as the meal itself.
  • The smoky spices and gooey cheddar create a flavor that's both bold and cozy.
  • It delivers serious protein without feeling heavy or overly complicated.
  • You can swap the meat, pasta, or cheese to fit whatever you have on hand.
02 -
  • Don't skip draining the fat after browning the meat, it keeps the dish from becoming greasy.
  • Stir the pasta occasionally while it simmers so it doesn't clump or stick to the bottom of the pot.
  • Add the cheese off the heat to prevent it from separating or becoming grainy.
  • If the pasta absorbs too much liquid, stir in a splash of broth or water to loosen the sauce.
03 -
  • Use a deep skillet or Dutch oven with a lid to ensure even cooking and prevent splatters.
  • Freshly shred your own cheddar for the creamiest melt, pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • Taste the dish at the end and don't be shy about adding a pinch more salt, chili powder, or a squeeze of lime to brighten everything up.
  • If you like it extra creamy, stir in a splash of heavy cream or a dollop of cream cheese along with the cheddar.
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