One-Pan High Protein Chili Mac (Printable)

A creamy, beefy skillet meal uniting chili and macaroni with smoky spices and melted cheddar—all in one pan.

# What You'll Need:

→ Protein

01 - 1 lb 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 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 cheddar cheese
20 - Fresh cilantro

# How to Make It:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the 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 all components with the spice blend.
04 - Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all liquid components.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta reaches al dente texture and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Remove from heat. Sprinkle shredded cheddar over the pasta and stir until completely melted, creating a smooth, creamy sauce.
08 - Taste and adjust seasoning with additional salt or pepper as needed. Ladle into bowls and top with desired garnishes including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately.

# Expert Suggestions:

01 -
  • You get creamy, cheesy, and spicy all in one pan without juggling multiple pots or timing disasters.
  • The high protein keeps you full without feeling heavy, and leftovers actually taste better the next day.
  • It's flexible enough to handle whatever you have on hand—ground turkey, black beans, or a fistful of jalapeños.
02 -
  • Stir the pasta every few minutes during simmering or it will clump together at the bottom and cook unevenly.
  • Don't add the cheese while the heat is still on or it can seize up and turn grainy instead of creamy.
  • If you're doubling the recipe, use a larger pot and add an extra cup of broth so the pasta has room to cook properly.
03 -
  • Use freshly shredded cheese instead of pre-shredded for a smoother, creamier melt without any weird texture.
  • If you're cooking for a crowd, brown the meat ahead of time and store it in the fridge so dinner comes together in under 15 minutes.
  • Taste the dish before serving and don't be shy about adding an extra pinch of salt or a squeeze of lime to brighten everything up.
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