One-Pan High Protein Chili Mac

The skillet was still sizzling when my neighbor knocked on the door, asking what smelled so good. I'd thrown this together on a Tuesday after a long day, craving something that tasted indulgent but didn't require multiple pots or a grocery list longer than my arm. One bite in, and I knew I'd stumbled onto something that would show up in my kitchen rotation for years. It's the kind of meal that makes you feel like you're getting away with something, comfort food that happens to pack serious protein and comes together in one pan.

I made this for a friend who was convinced she didn't like anything labeled chili mac, too many bad cafeteria memories. She finished her bowl, then quietly asked if there were seconds. Sometimes the best compliment is just silence and an empty dish. That night, I realized this recipe had a way of winning over skeptics, maybe because it tastes like nostalgia without the sogginess or blandness that often comes with it. It's become my go to whenever someone needs a meal that feels like a hug.

Ingredients

• Ground beef, turkey, chicken, or plant based ground (1 lb): The protein base that makes this a true one pan wonder, browning it first builds a rich, savory foundation for everything else.
• Onion (1 medium, diced): Adds sweetness and body to the sauce, I've learned that cooking it until it's just soft, not caramelized, keeps the timing quick.
• Garlic (3 cloves, minced): A brief sauté releases its fragrance without bitterness, don't skip this step or you'll miss that aromatic warmth.
• Chili powder (2 tbsp): The backbone of the dish, it brings earthy heat and depth without overwhelming the cheese.
• Ground cumin (1 1/2 tsp): Adds a smoky, slightly nutty note that makes the whole pot smell like a proper chili.
• Smoked paprika (1 tsp): This is the secret to that campfire like richness, regular paprika won't give you the same effect.
• Salt and black pepper (1/2 tsp each): Season early so the flavors meld as everything simmers, you can always adjust at the end.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices add acidity and moisture, helping the pasta cook evenly and taste bright.
• Tomato sauce (1/2 cup): Thickens the base and ties the flavors together, it's the glue that makes this saucy instead of soupy.
• Broth (2 cups, low sodium): Use beef, chicken, or vegetable depending on your protein choice, it infuses the pasta as it absorbs.
• Elbow macaroni (2 cups dry): Cooks right in the sauce, soaking up all that smoky, tomatoey goodness, use gluten free if needed.
• Sharp or mild cheddar cheese (2 cups shredded): Melts into a creamy, tangy coating that clings to every noodle, shred it yourself for the smoothest melt.
• Black beans or kidney beans (1 can, optional): Boosts the protein and fiber, plus they soak up the spices beautifully.
• Jalapeño (1, diced, optional): For those who like a little kick, add it early so the heat mellows into the sauce.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a simple bowl into something special, everyone can customize their own.

Instructions

Brown the Meat:

Heat your skillet over medium high and add the ground meat, breaking it up with a wooden spoon as it sizzles. Let it cook for 4 to 5 minutes until no pink remains, then drain any excess fat so your sauce doesn't get greasy.

Soften the Aromatics:

Toss in the diced onion and cook for 2 to 3 minutes until it starts to turn translucent, then add the garlic and stir for just 30 seconds. You'll know it's ready when the kitchen smells amazing and the garlic is fragrant but not browned.

Toast the Spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly. This step blooms the spices, deepening their flavor and turning the whole pan a gorgeous rusty red.

Build the Sauce:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. The mixture should look soupy right now, that's exactly what you want for cooking the pasta.

Add Pasta and Simmer:

Stir in the dry macaroni and any optional beans or jalapeño, then bring the pot to a gentle boil. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom.

Melt in the Cheese:

When the pasta is tender and most of the liquid has been absorbed, turn off the heat and sprinkle the shredded cheddar over the top. Stir gently until the cheese melts into a creamy, glossy sauce that coats every noodle.

Taste and Adjust:

Give it a taste and add more salt or pepper if needed, this is your chance to make it just right. The flavors will have concentrated as the liquid cooked down, so a little seasoning can go a long way.

Serve and Top:

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

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One night, I made a double batch for a potluck, and it was gone before the main course hit the table. People kept asking if I'd used a secret ingredient, but the truth is, it's just good technique and letting the pasta soak up all those layers of flavor. That's when I realized this dish didn't need to be fancy to be memorable. Sometimes the best recipes are the ones that taste like home, even if you've never made them before.

Making It Your Own

This recipe practically begs you to riff on it. Swap ground turkey or chicken for a leaner option, or go fully plant based with crumbled veggie protein and vegetable broth. I've stirred in frozen corn, diced bell peppers, and even a handful of spinach in the last few minutes, and it's worked beautifully every time. If you like heat, a splash of hot sauce or a pinch of chipotle powder in with the spices will add a smoky kick that lingers. The base is forgiving, so trust your instincts and use what you have on hand.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. When you reheat, the pasta may have absorbed more liquid, so stir in a splash of broth or milk to loosen the sauce back up. I usually do this on the stovetop over low heat, stirring gently until it's warmed through and creamy again. It's one of those rare dishes that tastes just as good, if not better, the second time around.

Serving Suggestions

This chili mac is hearty enough to stand alone, but a simple side salad with a tangy vinaigrette cuts through the richness nicely. I've also served it with cornbread or a handful of tortilla chips on the side for scooping. If you're feeding a crowd, set out bowls of toppings and let everyone build their own bowl, it turns dinner into something interactive and fun.

• Pair it with a crisp green salad dressed in lime and olive oil.
• Serve with warm cornbread or crackers for dipping.
• Offer a variety of toppings so everyone can customize their bowl.

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This one pan chili mac has earned its spot in my weeknight lineup, and I think it'll do the same for you. It's proof that comfort food doesn't have to be complicated or take all evening, sometimes the best meals are the ones that come together quickly and taste like you've been simmering them all day.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply replace the ground beef with plant-based ground meat or extra beans, and use vegetable broth instead of beef or chicken broth. The result remains just as hearty and satisfying.

→ What type of pasta works best?

Elbow macaroni is traditional, but any short pasta shape like shells, penne, or rotini works perfectly. Gluten-free pasta can also be used—just follow package instructions for cooking time.

→ Can I add beans to this?

Absolutely. Black beans or kidney beans make excellent additions for extra fiber and protein. Drain and rinse them before adding in step 5 with the pasta.

→ How do I store leftovers?

Leftovers keep well in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to restore creaminess if needed. The flavors often taste even better the next day.

→ Can I make it spicier?

Yes, add diced jalapeño in step 5, increase the chili powder, or add chipotle powder and hot sauce when seasoning. The spice level is completely customizable to your preference.