One-Pan High Protein Chili Mac

The skillet was still sizzling when my youngest walked in and said it smelled like a restaurant. I had tossed ground beef, elbow macaroni, and a can of diced tomatoes into one pan with no plan except to use what we had. Twenty minutes later, we were scraping the bottom of the pot, and I realized I had accidentally invented our new weeknight staple. Now it shows up at least twice a month, and nobody complains.

I made this the night before a big work deadline when I had zero patience for multiple pots. My partner wandered into the kitchen halfway through, lifted the lid, and declared it genius. By the time I plated it with sour cream and green onions, the stress had melted into something that felt like a small win. We ate it on the couch, and it tasted better than anything I had planned that week.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): The backbone of the dish, browning it properly adds deep savory flavor and enough protein to make this a real meal.
• Onion (1 medium, diced): Softens into the background and adds natural sweetness that balances the chili spices.
• Garlic (3 cloves, minced): Just 30 seconds in the pan releases enough aroma to make the kitchen smell like youve been cooking all day.
• Chili powder (2 tbsp): The main spice that gives this its warm, earthy backbone without overwhelming heat.
• Ground cumin (1 1/2 tsp): Adds a smoky, slightly nutty depth that makes the dish taste more complex than it really is.
• Smoked paprika (1 tsp): A little goes a long way, it brings a subtle campfire quality that regular paprika cant match.
• Salt (1/2 tsp, plus more) and black pepper (1/2 tsp): Season as you go, then taste at the end because the cheese and broth add their own salt.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices are just as important as the chunks, they help cook the pasta and build the sauce.
• Tomato sauce (1/2 cup): Thickens everything and ties the flavors together without making it soupy.
• Low-sodium broth (2 cups): Beef, chicken, or vegetable all work, just make sure its low-sodium so you can control the seasoning yourself.
• Dry elbow macaroni (2 cups): Cooks right in the sauce and soaks up all the spices, no need to boil separately.
• Shredded sharp or mild cheddar cheese (2 cups): Melts into the hot pasta off the heat and creates that creamy, gooey finish everyone fights over.
• Black beans or kidney beans (1 can, optional): Adds extra fiber and protein, plus a little more texture if you want it heartier.
• Jalapeño (1, diced, optional): For those nights when you want a little kick without reaching for the hot sauce bottle.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): Let everyone build their own bowl, it makes the meal feel special even on a Tuesday.

Instructions

Brown the Meat:

Heat a large, deep skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a spoon as it cooks. Let it brown for 4 to 5 minutes, then drain any excess fat if it looks greasy.

Soften the Aromatics:

Toss in the diced onion and cook for 2 to 3 minutes until it starts to soften, then add the garlic and stir for 30 seconds until the kitchen smells amazing.

Bloom the Spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the meat and onions get coated. This step wakes up the spices and makes the whole dish more flavorful.

Build the Sauce:

Pour in the diced tomatoes with their juices, tomato sauce, and broth, then stir well to combine. It should look loose and a little soupy at this point.

Add Pasta and Simmer:

Stir in the dry macaroni and any optional beans or jalapeño, bring it to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt in the Cheese:

Turn off the heat, sprinkle the shredded cheddar over the top, then stir until its fully melted and the sauce is creamy. Taste and add more salt or pepper if it needs it.

Serve and Top:

Ladle 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 Saturday, I doubled the batch and brought half to a friend who had just had a baby. She texted me later that night saying her husband ate three bowls and asked if I could teach him how to make it. I sent her the recipe, and now she makes it every week. It became one of those dishes that people actually remember, not because its fancy, but because it works when life is busy and you still want something that tastes like home.

Making It Your Own

This recipe is basically a canvas. Swap ground turkey or chicken if you want it leaner, or use plant-based crumbles and vegetable broth for a vegetarian version that still feels hearty. I have stirred in frozen corn, diced bell peppers, and even leftover roasted sweet potato, and it always turns out great. If you like heat, add chipotle powder or a few shakes of hot sauce when you bloom the spices. You can also mix Monterey Jack or pepper jack into the cheddar for extra melt and a little more bite.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. The pasta soaks up more liquid as it sits, so when you reheat it on the stove or in the microwave, add a splash of broth or milk to loosen it back up. I usually warm it over medium-low heat, stirring gently until its hot and creamy again. It also freezes well for up to two months, though the texture of the pasta softens a bit, so I prefer to freeze it before adding the cheese and stir that in fresh when I reheat.

Serving Suggestions

This dish is filling enough to stand alone, but sometimes I serve it with a simple side salad or steamed broccoli to add some crunch and color. Cornbread or garlic bread on the side turns it into a full comfort food spread without much extra effort. If youre feeding a crowd, set out bowls of toppings and let everyone build their own, it makes it feel more like a taco bar and less like a regular dinner.

• Top with crushed tortilla chips for crunch and a little saltiness.
• A dollop of sour cream cools down the spice and adds creaminess.
• Fresh cilantro and sliced green onions bring brightness and color to every bowl.

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This is the kind of recipe you make on autopilot after a long day, and it rewards you with a hot, cheesy, satisfying dinner that feels like a hug in a bowl. Keep the ingredients on hand, and youll never be more than thirty minutes away from something everyone at the table will actually finish.

Frequently Asked Questions

→ Can I make this vegetarian?

Yes, replace ground beef with plant-based meat or extra beans, and 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. Use gluten-free pasta if needed.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Add broth or milk when reheating to restore creaminess.

→ Can I freeze this dish?

Yes, freeze portions in sealed containers for up to 2 months. Thaw overnight and reheat with liquid to prevent dryness.

→ How can I add more protein?

Mix in black or kidney beans, use lean ground beef or turkey, or top with extra cheese or Greek yogurt instead of sour cream.