One-Pan High Protein Chili Mac (Print Version)

Hearty one-pot comfort food with beef, pasta, and melted cheddar.

# What You'll 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, 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 Additions

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 cheddar cheese
20 - Fresh cilantro

# How to Make It:

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 into the skillet. Stir thoroughly to coat the meat and onions with the spice blend.
04 - Pour diced tomatoes with juices, tomato sauce, and broth into the skillet. Stir well to combine all ingredients.
05 - Add dry macaroni and optional beans and jalapeño if using. Stir well, 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 - Remove from heat. Sprinkle shredded cheddar cheese over the pasta and stir until completely melted, creating a creamy, smooth sauce.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls and top with green onions, sour cream, tortilla chips, cilantro, or extra cheese as desired. Serve immediately while hot.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup takes about two minutes.
  • The protein keeps you full without needing a second serving an hour later.
  • You can swap the meat, the cheese, the spice level, and it still works every time.
  • It tastes like comfort food but comes together faster than ordering takeout.
02 -
  • Stir the pasta occasionally while it simmers or it will stick to the bottom and burn.
  • Add the cheese off the heat so it melts smooth instead of turning grainy or clumpy.
  • If the sauce looks too thick after the pasta cooks, splash in a little more broth or water before adding the cheese.
  • Taste before serving because the saltiness varies depending on your broth and cheese.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without boiling over.
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and tastes better.
  • Let the dish rest for a minute or two after stirring in the cheese so the sauce thickens up before serving.
  • If you want a richer flavor, brown the meat in a little butter or olive oil instead of cooking it dry.
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