One-Pan High Protein Chili Mac (Printable Version)

Hearty beefy pasta with smoky spices and melted cheddar, all in one pan

# 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 ounces) diced tomatoes with juice
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 ounces) black beans or kidney beans, drained and rinsed
15 - 1 jalapeño, diced

→ Toppings

16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheese
20 - Fresh cilantro

# How-To Steps:

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, ground 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 ingredients.
05 - Stir in dry macaroni and optional beans or jalapeño if using. 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 evenly over pasta, then stir until completely melted and sauce reaches a creamy, smooth consistency.
08 - Taste mixture and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and top with green onions, sour cream, tortilla chips, cilantro, or extra cheese as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as quick as dinner itself.
  • The protein and carbs balance keeps you satisfied without the afternoon crash.
  • You can swap the meat, cheese, or spice level without losing the cozy, hearty vibe.
  • It tastes like comfort food but sneaks in enough nutrition to feel good about serving it on repeat.
02 -
  • Don't skip draining the meat if it's fatty, or the sauce will be greasy and the pasta won't absorb the liquid properly.
  • Stir the pasta occasionally while it simmers so it doesn't clump or stick to the bottom of the pan.
  • Add the cheese off the heat so it melts smoothly without separating or becoming grainy.
  • If the pasta absorbs too much liquid and looks dry, stir in a splash of broth or water before adding the cheese.
03 -
  • Use freshly shredded cheese instead of pre-shredded for a creamier melt, since pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
  • Let the spices bloom in the hot pan for a full 30 seconds before adding liquids, which deepens their flavor and prevents them from tasting raw.
  • Stir the pot gently but often during the simmer to keep the pasta from sticking and to ensure even cooking throughout.
  • Taste the dish before serving and adjust the salt, since different broths and cheeses have varying sodium levels.
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