One-Pan High Protein Chili Mac (Printable Version)

Hearty skillet dish with seasoned beef, pasta, and melted cheddar 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 and 1/2 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/2 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes, undrained
10 - 1/2 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta, use 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 pepper, diced

→ Toppings

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

# Method:

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 using. Stir thoroughly, 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 over the pasta and stir until completely melted, creating a creamy smooth sauce.
08 - Taste the dish 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 immediately while hot.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • It delivers serious protein without feeling heavy or complicated.
  • The smoky spice blend gives it depth that tastes slow cooked in just 30 minutes.
  • You can swap the meat, cheese, or pasta to fit whatever you have or need.
02 -
  • Cover the pan while the pasta simmers or it will dry out and cook unevenly.
  • Stir every few minutes to keep the pasta from clumping and sticking to the bottom.
  • Add the cheese off the heat so it melts smoothly without breaking or getting grainy.
  • If it looks too thick after cooking, stir in a splash of broth or milk to loosen it up.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without spilling over.
  • Taste your chili powder before adding it; some blends are mild, others are fiery.
  • Grate your own cheese from a block instead of using pre shredded for the smoothest, creamiest melt.
  • Let the dish rest for a few minutes after stirring in the cheese so the sauce thickens up just a bit more.
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