One-Pan High Protein Chili Mac

My youngest had been asking for mac and cheese all week, but I needed something with more staying power than boxed noodles. I tossed ground beef into the pot with some chili spices and pasta, and what came out was this smoky, cheesy hybrid that silenced the dinner table in the best way. Even my partner, who claims not to like one-pot meals, scraped his bowl clean. It's become our go-to when everyone's hungry and I need something fast that actually fills us up.

The first time I made this, I was skeptical about cooking pasta directly in the sauce. I kept lifting the lid, convinced it would turn into a gummy mess. But watching the noodles soak up all that smoky, tomatoey broth while the kitchen filled with cumin and paprika changed my whole approach to weeknight cooking. Now I make it when friends come over unannounced, and they always ask if I've been cooking all day.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein backbone, and lean beef gives the best savory depth, though turkey keeps it lighter and plant-based versions work beautifully for vegetarians.
• Onion (1 medium, diced): It softens into the background and adds natural sweetness that balances the heat and spice.
• Garlic (3 cloves, minced): Wait until the onion is tender before adding garlic so it doesn't burn and turn bitter.
• Chili powder (2 tbsp): This brings the smoky, earthy warmth that makes the dish taste like slow-cooked chili in half an hour.
• Ground cumin (1 1/2 tsp): Cumin adds that signature warmth and a little earthiness that deepens every bite.
• Smoked paprika (1 tsp): A small amount goes a long way in building layers of smoky flavor without any actual fire.
• Salt and black pepper (1/2 tsp each): Season as you go and taste at the end, since the broth and cheese will add their own salt.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices are part of the cooking liquid, so don't drain them or the pasta won't cook properly.
• Tomato sauce (1/2 cup): This thickens the base and gives the sauce body without overwhelming the spices.
• Low-sodium broth (2 cups): Beef broth is richest, chicken is lighter, and vegetable works perfectly for plant-based versions.
• Elbow macaroni (2 cups dry): Short pasta shapes work best because they cook evenly and hold onto the creamy, spiced sauce.
• Sharp or mild cheddar cheese (2 cups shredded): Sharp cheddar brings tang and depth, while mild keeps it kid-friendly.
• Black beans or kidney beans (1 can, optional): These boost the fiber and protein, and they soak up all the spiced tomato goodness.
• Jalapeño (1, diced, optional): Fresh heat that you can control, and it adds a little brightness to the rich, cheesy sauce.

Instructions

Brown the Meat:

Heat a large, deep skillet or Dutch oven over medium-high heat and add the ground meat, breaking it up with a spoon as it browns for about 4 to 5 minutes. Drain any excess fat if needed, especially if using higher-fat beef.

Soften the Aromatics:

Add the diced onion and cook for 2 to 3 minutes until it starts to soften, then stir in the minced garlic and cook for just 30 seconds until fragrant. Don't let the garlic sit too long or it will burn and taste bitter.

Bloom the Spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, stirring to coat the meat and onions evenly. This step releases the essential oils in the spices and builds a deep, layered flavor.

Add the Liquids:

Pour in the diced tomatoes with their juices, tomato sauce, and broth, stirring well to combine everything into a cohesive base.

Stir in the Pasta:

Add the dry macaroni and any optional beans or jalapeño, stirring to distribute the pasta evenly. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Simmer Until Tender:

Cover the pot and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10 to 12 minutes. Keep an eye on it so the pasta doesn't stick to the bottom.

Melt in the Cheese:

Turn off the heat and sprinkle the shredded cheddar over the pasta, then stir until the cheese melts completely and the sauce becomes creamy and smooth.

Taste and Adjust:

Taste the chili mac and add more salt or pepper if needed, remembering that the cheese and broth have already added some seasoning.

Serve and Top:

Ladle the chili mac into bowls and add your favorite toppings like green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot and enjoy immediately.

Save

One night, I made a double batch and brought half to a neighbor who'd just had surgery. She texted me the next day asking for the recipe, saying it was the first thing that actually tasted good to her all week. That's when I realized this dish isn't just easy, it's the kind of food that reminds people someone cares. Now I keep the ingredients on hand, just in case.

Swapping Proteins and Making It Your Own

Ground turkey or chicken work beautifully if you want something leaner, and plant-based crumbles turn this into a satisfying vegetarian meal without losing any of the heartiness. I've also used leftover shredded rotisserie chicken stirred in at the end, which cuts down on cooking time even more. If you're going meatless, add an extra can of beans or lentils to keep the protein high and the texture substantial.

Adjusting Heat and Spice

The base recipe is mild enough for kids, but you can easily dial up the heat by adding diced jalapeño, a pinch of cayenne, or a splash of hot sauce when you bloom the spices. I've also stirred in half a teaspoon of chipotle powder for a smoky kick that doesn't overwhelm. Taste as you go, and remember you can always add more heat at the table with toppings like pickled jalapeños or a drizzle of sriracha.

Storage, Reheating, and Meal Prep

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors deepen overnight as the spices marry with the cheese and pasta. When reheating, add a splash of broth or milk to loosen the sauce, since the pasta will continue to absorb liquid as it sits. I've also frozen individual portions in freezer-safe containers for up to two months, though the texture is best when you reheat gently on the stovetop rather than the microwave.

• Store leftovers in shallow containers so they cool quickly and evenly.
• Label freezer portions with the date and reheating instructions for easy future meals.
• Reheat on low heat, stirring frequently, to prevent the cheese from separating or the pasta from drying out.

Save

This chili mac has earned its place in our weekly rotation, and I hope it finds a spot in yours too. It's the kind of meal that feels like a hug in a bowl, and it never gets old.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply replace the ground meat with plant-based crumbles or add an extra can of beans. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version that's still packed with protein.

→ What pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. Gluten-free pasta is a great option—just check it a few minutes early as it may cook faster than wheat pasta.

→ Can I freeze leftovers?

This dish freezes well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator. Reheat with a splash of broth or milk to restore creaminess.

→ How can I make it spicier?

Add diced jalapeño with the onions, include cayenne pepper with the spices, or stir in chipotle powder for smoky heat. Hot sauce is another easy way to adjust the spice level to your preference.

→ What other cheeses can I use?

Sharp cheddar provides the best flavor, but you can mix in Monterey Jack, pepper jack for extra kick, or Colby Jack for a milder taste. A blend of cheeses creates the most delicious, melty sauce.