One-Pan High Protein Chili Mac (Printable)

A hearty skillet combining smoky spices, ground beef, and macaroni in a rich cheddar sauce. Ready in 30 minutes with one pan.

# 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 with juice
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, or gluten-free pasta alternative

→ 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 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, approximately 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 all ingredients evenly with spices.
04 - Pour diced tomatoes with juice, tomato sauce, and broth into the skillet. Stir well to combine all ingredients.
05 - Stir in dry macaroni and optional beans and jalapeño if using. Bring to a gentle boil, then reduce heat to low simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and majority of liquid is absorbed, approximately 10 to 12 minutes.
07 - Remove from heat. Sprinkle shredded cheddar cheese over pasta and 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 pan, so cleanup is just a quick rinse and youre done.
  • The cheese melts right into the sauce, giving you that creamy, crave-worthy texture without any extra steps.
  • Its flexible enough to use whatever protein or pasta you have on hand, and it still turns out great.
  • You get serious comfort food that also delivers nearly 40 grams of protein per serving.
02 -
  • Dont skip stirring the pasta occasionally while it simmers, or it will clump and stick to the bottom of the pan.
  • Turn off the heat completely before adding the cheese; if the pan is too hot, the cheese can separate and get grainy instead of creamy.
  • If the sauce looks too thick after the pasta cooks, add a splash of broth or water and stir it in before adding the cheese.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta cooks evenly and you dont lose steam.
  • If you want a little smoky heat, stir in half a teaspoon of chipotle powder or a dash of hot sauce with the spices.
  • Grate your own cheese from a block instead of using pre-shredded; it melts smoother and tastes fresher.
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