One-Pan High Protein Chili Mac (Printable)

Hearty one-pot meal combining chili and macaroni with beef, smoky spices, and cheddar

# 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 fluid 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 fluid 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 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 with spices.
04 - Pour in diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all liquid components.
05 - Add dry macaroni and optional beans or jalapeño if desired. 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 to 12 minutes.
07 - Turn off heat. Sprinkle shredded cheddar cheese over pasta, then stir until completely melted and sauce becomes creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper if needed.
09 - Ladle into serving bowls and add desired toppings including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The pasta absorbs all the smoky, beefy flavors as it simmers, creating layers of taste you just don't get from boxed mac.
  • It's endlessly adaptable, swap the meat, add beans, dial the heat up or down, and it still works beautifully.
  • You get a creamy, cheesy sauce without making a separate roux or dirtying a second pot.
02 -
  • Do not add the cheese while the heat is still on high, it can break and turn grainy instead of creamy.
  • If the pasta isn't quite tender at the 12 minute mark, add a splash more broth, cover, and let it simmer another 2 minutes.
  • Shred your own cheese from a block, pre shredded cheese contains anti caking agents that can make the sauce gritty.
  • Stir occasionally during the simmer to prevent the pasta from sticking to the bottom of the pan.
03 -
  • Use a deep skillet or Dutch oven so you have plenty of room to stir without sloshing sauce over the edge.
  • If you want an even creamier sauce, stir in a few tablespoons of cream cheese or sour cream along with the cheddar.
  • Don't skip draining the meat if it's fatty, excess grease will make the sauce slick instead of velvety.
  • For extra depth, deglaze the pan with a splash of broth after browning the meat, scraping up those flavorful browned bits.
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