One-Pan High Protein Chili Mac (Print Version)

Hearty skillet meal combining chili and macaroni with gooey cheddar, smoky spices, and 36g protein per serving. Ready in 30 minutes.

# 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 with juices
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 for additional heat

→ 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 up 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 evenly with spices.
04 - Pour in diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add dry macaroni and optional beans and 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 - Remove from heat. Sprinkle shredded cheddar over pasta and stir until completely melted and sauce is creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.

# Additional Tips::

01 -
  • Everything cooks in one pot, so you're not juggling multiple burners or drowning in dishes at the end of the night.
  • The pasta absorbs all the chili flavor as it cooks, turning every bite into something way more interesting than plain boiled noodles.
  • You can swap the meat, the cheese, even the heat level, and it still comes out comforting and satisfying every single time.
02 -
  • If you add the pasta before the liquid is simmering, it won't cook evenly and you'll end up with crunchy spots no matter how long you wait.
  • Stirring occasionally during the simmer is crucial, because the starch from the pasta can make things stick to the bottom and burn if you walk away completely.
  • Don't add the cheese while the heat is still on or it can seize up and turn grainy instead of melting smoothly into the sauce.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has enough room to cook evenly without boiling over.
  • If you like a thicker sauce, let it simmer uncovered for the last few minutes to reduce the liquid a bit more.
  • Taste the dish before serving and adjust the seasoning, sometimes it needs a pinch more salt or a dash of hot sauce to really sing.
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