One-Pan High Protein Chili Mac (Printable)

Beefy one-pot meal blending chili spices, macaroni, and melted cheddar. Done in 30 minutes with 36g protein.

# 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 for extra heat

→ 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 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 in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions evenly with the spice mixture.
04 - Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all ingredients thoroughly.
05 - Add the dry macaroni and optional beans and jalapeño if desired. Stir, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta reaches al dente texture and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar cheese over the pasta and stir until completely melted, creating a creamy and smooth sauce.
08 - Taste and adjust seasoning with additional salt or pepper as needed to achieve desired flavor balance.
09 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a single soapy wipe and youre done.
  • The cheddar melts into the broth and tomatoes, creating a creamy sauce without any cream.
  • You can swap the protein, skip the meat entirely, or toss in whatever beans are hiding in your pantry.
  • It tastes like two beloved comfort foods collided in the best possible way.
02 -
  • Do not skip draining the fat after browning the meat; too much grease will make the sauce slick instead of creamy.
  • Stir the pasta every few minutes while it simmers or it will clump and stick to the bottom of the pan.
  • Turn off the heat before adding the cheese; residual warmth melts it perfectly without breaking the sauce into a grainy mess.
  • If the mixture looks too thick after simmering, add a splash more broth before stirring in the cheese.
03 -
  • Use a deep skillet or Dutch oven with a lid; a shallow pan will cause the liquid to evaporate too quickly and leave you with crunchy pasta.
  • Grate your own cheddar from a block instead of using pre-shredded; it melts smoother and tastes sharper.
  • If youre using gluten-free pasta, check the package cook time and adjust your simmer accordingly, as some varieties cook faster.
  • For meal prep, cook the base without the cheese, portion it out, and stir in cheese just before serving so it stays silky.
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