One-Pan High Protein Chili Mac

The smell hit me before I even opened the door—my neighbor was making something with cumin and paprika, and it smelled like a diner and a campfire had a baby. I knocked, asked what was cooking, and she handed me a bowl of this chili mac without a word. I stood in her hallway, stunned by how something so simple could taste so complete. That night, I went home and made my own version, and it's been my go-to ever since.

I made this for my brother after his night shift once, and he ate two bowls standing at the counter. He said it reminded him of the cafeteria chili mac from high school, but better, because the spices actually tasted like something. Now every time he comes over, he asks if I have the stuff to make it. It's become our unspoken tradition, and I love that a thirty-minute dish can mean that much.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein foundation, and any of these work beautifully depending on what youre in the mood for or what you have thawed.
• Onion (1 medium, diced): It adds sweetness and body to the base; I like to dice it small so it melts into the sauce.
• Garlic (3 cloves, minced): Fresh garlic gives the dish a punch that garlic powder just cant match, so dont skip it.
• Chili powder (2 tbsp): This is what makes it taste like chili; I use a blend with a little cayenne for warmth.
• Ground cumin (1 1/2 tsp): It brings that earthy, smoky depth that makes the whole dish feel layered.
• Smoked paprika (1 tsp): This adds a subtle campfire note without any actual heat.
• Salt and black pepper (1/2 tsp each): Season to taste, but start here and adjust at the end.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices add flavor and help cook the pasta, so pour it all in.
• Tomato sauce (1/2 cup): This thickens the sauce and gives it that classic chili-mac consistency.
• Broth (2 cups, low-sodium): Beef, chicken, or vegetable broth all work; this is what cooks your pasta.
• Elbow macaroni (2 cups dry): Classic shape, but shells or rotini work too if thats what you have.
• Shredded cheddar cheese (2 cups): Sharp or mild, your choice; I go sharp for more flavor.
• Black beans or kidney beans (1 can, optional): These add fiber and extra heartiness if you want a thicker, more filling dish.
• Jalapeño (1, diced, optional): For those nights when you want a little heat in every bite.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): This is where you make it your own; I always add sour cream and crushed chips.

Instructions

Brown the meat:

Heat a large, deep skillet or Dutch oven over medium-high heat and add your 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, but a little is fine for flavor.

Cook the aromatics:

Toss in the diced onion and let it soften for 2 to 3 minutes, then stir in the minced garlic and cook for just 30 seconds until it smells amazing. Dont let the garlic burn or it will taste bitter.

Add the spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, stirring everything together so the meat and onions are coated in those warm, smoky spices. This step is where the flavor really starts to build.

Pour in the liquids:

Add the diced tomatoes with their juices, tomato sauce, and broth, stirring well to combine. The pan will look soupy, but thats exactly what you want for cooking the pasta.

Add pasta and optional ingredients:

Stir in the dry macaroni and any optional beans or jalapeño, then bring everything to a gentle boil. Reduce the heat to a simmer, cover, and let it cook for 10 to 12 minutes, stirring occasionally so the pasta doesnt stick.

Melt in the cheese:

Once the pasta is al dente and most of the liquid is absorbed, turn off the heat and sprinkle the shredded cheddar over the top. Stir until the cheese melts into a creamy, luscious sauce that clings to every noodle.

Taste and adjust:

Give it a taste and add more salt or pepper if needed. This is your last chance to tweak the seasoning before serving.

Serve hot:

Ladle the chili mac into bowls and top with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve it while its still steaming and watch it disappear.

Save

One night I made this for a friend who said she didnt like ground beef, so I used turkey and added black beans. She had three servings and texted me the next day asking for the recipe. It reminded me that the best dishes are the ones that bend and flex to fit the people youre feeding, and this one does that every single time.

Making It Your Own

This recipe is incredibly forgiving, so feel free to swap in what you have or what you love. Use plant-based crumbles for a vegetarian version, or try ground chicken or turkey if you want something leaner. You can also mix in different types of cheese—Monterey Jack melts beautifully, and pepper jack adds a nice kick. If you like it extra hearty, double the beans or toss in some diced bell peppers with the onion.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. When you reheat it, the pasta may have absorbed more liquid, so add a splash of broth or milk to loosen it up and stir it over medium heat until warmed through. I like to add a little extra cheese on top when I reheat it, because why not.

Serving Suggestions

This dish is filling enough to stand on its own, but it pairs beautifully with a simple side salad or some garlic bread if youre feeding a crowd. I also love serving it with a squeeze of lime and a handful of fresh cilantro on top for a little brightness. The toppings are really where you can have fun—crushed tortilla chips add crunch, sour cream cools it down, and extra cheese never hurt anyone.

• Try serving it in bread bowls for a fun presentation at a casual dinner party.
• Add a side of cornbread or tortilla chips for scooping up every last bit of sauce.
• For meal prep, portion it into containers and reheat throughout the week for quick lunches.

Save

This chili mac has saved me on more rushed weeknights than I can count, and it always feels like a hug in a bowl. I hope it becomes one of those recipes you turn to when you need something fast, comforting, and completely satisfying.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of beans along with the black beans. Use vegetable broth instead of chicken or beef broth.

→ What pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. Just keep the 2-cup measurement and adjust cooking time based on package directions.

→ Can I make this ahead?

This dish reheats beautifully. Store in the fridge for up to 3 days and add a splash of broth or milk when warming up to restore creaminess.

→ How do I make it spicier?

Add diced jalapeño in step 5, increase chili powder to 3 tablespoons, or stir in chipotle powder and hot sauce during seasoning. A pinch of cayenne also works.

→ Can I use different cheese?

Sharp cheddar gives the best flavor, but Monterey Jack, pepper jack, or a Mexican cheese blend add great melt and taste. Mix cheeses for complexity.