One-Pan High Protein Chili Mac

Last Tuesday, I burned the bottom of my skillet while trying to answer a work email mid-stir. The smoky paprika hit my nose before I saw the damage, and I panicked, scraping what I could into a fresh pan. Somehow, that batch of chili mac tasted better than ever—the char added a depth I hadn't planned for. It reminded me why I love one-pan meals: they're forgiving, fast, and they always smell like something worth stopping everything for. This version became my Tuesday night reset, ready in half an hour with hardly any cleanup.

I made this for my neighbor after she mentioned feeling too tired to cook. She texted me at 10 p.m. asking for the recipe, saying her kids scraped their bowls clean and asked if it could be breakfast. That's the thing about chili mac—it doesn't pretend to be fancy, but it always lands. It's the kind of dish that turns a quiet Wednesday into a small celebration, no occasion required.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): The protein anchor of the dish; I've used ground turkey when I'm out of beef, and it works just as well if you brown it thoroughly and don't skip the fat draining step.
• Onion (1 medium, diced): Adds sweetness and texture; dice it small so it melts into the sauce rather than sitting in chunks.
• Garlic (3 cloves, minced): Fragrant and essential; add it after the onion softens so it doesn't burn and turn bitter.
• Chili powder (2 tbsp): The backbone of the flavor; I've learned that not all chili powders are equal, so taste yours first and adjust if it's mild.
• Ground cumin (1 1/2 tsp): Earthy and warm; it deepens the chili flavor and makes the whole pot smell like a cozy kitchen.
• Smoked paprika (1 tsp): Brings a subtle smokiness that feels like you slow-cooked this for hours, even though you didn't.
• Salt and black pepper (1/2 tsp each): Season as you go; the cheese adds salt later, so start conservatively and adjust at the end.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices add body to the sauce; don't drain them or you'll lose that silky texture.
• Tomato sauce (1/2 cup): Thickens the base and adds a gentle tang that balances the richness of the cheese.
• Beef, chicken, or vegetable broth (2 cups, low-sodium): Cooks the pasta and becomes the creamy sauce; low-sodium lets you control the salt level yourself.
• Elbow macaroni (2 cups dry): Use short pasta that holds sauce well; I've swapped in shells or cavatappi with no issues.
• Shredded cheddar cheese (2 cups): Sharp cheddar gives the best flavor, but mild works if that's what you have; shred it yourself for the smoothest melt.
• Black beans or kidney beans (1 can, 15 oz, optional): Adds fiber and makes the dish even heartier; rinse them well to avoid a starchy aftertaste.
• Jalapeño (1, diced, optional): For heat lovers; I leave the seeds in if I want a kick, remove them for a milder warmth.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn the dish from dinner into an experience; crushed tortilla chips add crunch I didn't know I needed.

Instructions

Brown the meat:

Heat a large deep skillet or Dutch oven over medium-high heat and add the ground meat, breaking it apart with a spoon as it cooks until no pink remains, about 4 to 5 minutes. If there's a pool of grease, drain most of it off so the dish doesn't turn oily.

Cook the aromatics:

Toss in the diced onion and let it soften for 2 to 3 minutes, stirring occasionally, then add the garlic and cook just 30 seconds until it smells like someone's making something good. Don't walk away during this step or the garlic will scorch.

Bloom the spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly so the spices toast slightly and release their oils. This step is what makes the flavor stick to every bite.

Add the tomatoes and broth:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring everything together until it looks like a loose, bubbling chili. Scrape any browned bits off the bottom of the pan—they're pure flavor.

Stir in the pasta and extras:

Add the dry macaroni and optional beans or jalapeño if you're using them, stirring so the pasta is mostly submerged, then bring the mixture to a gentle boil. Once it's bubbling, reduce the heat to low, cover the pan, and let it simmer.

Simmer until tender:

Cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking, until the macaroni is al dente and most of the liquid has been absorbed. If it looks too dry, add a splash more broth; if it's soupy, uncover and simmer a bit longer.

Melt in the cheese:

Turn off the heat and sprinkle the shredded cheddar over the top, then stir gently until it melts into a creamy, glossy sauce that clings to every noodle. Taste it now and add more salt or pepper if it needs it.

Serve and top:

Ladle the chili mac into bowls while it's still hot and let everyone pile on their favorite toppings—green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. It's the toppings that make it feel like a party.

Save

One night, my brother showed up unannounced with his appetite and a bad day. I scraped together this chili mac from what was in the pantry, and we ate it straight from the skillet with spoons, standing at the counter. He didn't say much, but he finished two bowls, and when he left, he took the leftovers. That's when I realized some recipes aren't just about feeding people—they're about making room for them.

Make It Your Own

This dish is built to adapt, so lean into whatever your pantry or your mood is offering. Swap ground beef for turkey or chicken if you want something leaner, or go fully plant-based with lentils or a good crumbled meat substitute. I've stirred in frozen corn, diced bell peppers, and even a handful of spinach at the end when I felt like pretending it was virtuous. If you like heat, add chipotle powder or a few dashes of hot sauce in with the spices. For cheese lovers, mix in Monterey Jack or pepper jack alongside the cheddar for extra gooeyness and a little spice.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle in. When you reheat it, the pasta will have absorbed more liquid, so add a splash of broth, milk, or even water to loosen it back up. I usually microwave individual portions with a damp paper towel over the bowl to keep it from drying out, or warm it gently on the stovetop, stirring often. If you're feeling fancy, top the reheated bowl with fresh cheese and pop it under the broiler for a minute until it's bubbly and golden.

Serving Suggestions

Chili mac is a full meal on its own, but I like to serve it with something crunchy or fresh to balance the richness. A simple side salad with lime vinaigrette or a handful of tortilla chips for scooping works perfectly. Sometimes I'll put out bowls of toppings and let everyone build their own bowl—it turns dinner into a little assembly line that feels more fun than formal.

• Serve with a crisp green salad or coleslaw for contrast.
• Pair with cornbread or garlic bread if you want to stretch the meal.
• Set out a topping bar with jalapeños, avocado, lime wedges, and hot sauce for a build-your-own vibe.

Save

This is the kind of recipe that doesn't ask much of you but gives back every time. Keep it in your back pocket for the nights when you need something fast, filling, and just a little bit indulgent.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply replace the ground beef with plant-based crumbles or add an extra can of black beans. Use vegetable broth instead of beef or chicken broth for a fully meat-free version.

→ What type of pasta works best?

Elbow macaroni is traditional, but any small pasta shape works well—shells, cavatappi, or penne all absorb the flavorful sauce nicely. For gluten-free needs, choose a short gluten-free pasta.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. The pasta will absorb more liquid as it sits, so add a splash of broth or milk when reheating to restore creaminess.

→ Can I freeze this dish?

The pasta texture may change slightly after freezing, but it's possible. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

→ How can I make it spicier?

Add diced jalapeño with the onions, increase the chili powder, or stir in chipotle powder and hot sauce during the spice step. Pepper jack cheese also adds mild heat and extra melt.

→ Why isn't my pasta fully cooked?

Pasta brands vary in cooking time. If liquid absorbs before pasta is tender, add small amounts of broth or water and continue simmering until al dente.