One-Pan High Protein Chili Mac

The skillet was still hot from dinner when my neighbor knocked, holding a covered dish and apologizing for the late hour. She'd just finished a double shift and wanted to share what she called her "emergency comfort food." One forkful of that beefy, cheesy, chili-spiced pasta and I was hooked. I stood in my kitchen that night, scribbling notes on a grocery receipt, determined to make my own version before the week was out.

I made this on a Tuesday night when my fridge was nearly empty and my energy was even lower. The smell of cumin and paprika hitting the hot pan brought my teenager out of his room without a single reminder. We ate straight from the skillet, passing the sour cream and tortilla chips back and forth, and he asked if we could make it again the next week. That's when I knew this wasn't just dinner, it was going into regular rotation.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein anchor, and any of these options work beautifully depending on what you have or prefer.
• Onion, diced (1 medium): It softens into the sauce and adds a subtle sweetness that balances the chili heat.
• Garlic, minced (3 cloves): Fresh garlic blooms in the hot pan and fills the kitchen with warmth in seconds.
• Chili powder (2 tbsp): This brings the backbone of flavor, earthy and mildly spicy, without overwhelming the dish.
• Ground cumin (1 1/2 tsp): Cumin adds that smoky, toasted note that makes chili taste like chili.
• Smoked paprika (1 tsp): A little smokiness goes a long way, deepening the flavor without any actual fire.
• Salt and black pepper (1/2 tsp each): Season early and adjust at the end for a well-rounded finish.
• Diced tomatoes, undrained (14.5 oz can): The juices help build the saucy base and keep everything moist as the pasta cooks.
• Tomato sauce (1/2 cup): This thickens the chili and gives it that rich, tomatoey backbone.
• Low-sodium broth (2 cups): Broth cooks the pasta and infuses it with flavor from the inside out.
• Dry elbow macaroni (2 cups): Short pasta absorbs the sauce beautifully and makes every bite hearty and satisfying.
• Shredded cheddar cheese (2 cups): Sharp or mild, this melts into the sauce and turns it creamy and indulgent.
• Black beans or kidney beans, drained (15 oz can, optional): Beans add fiber, protein, and a little extra heartiness if you want it.
• Jalapeño, diced (1, optional): Fresh heat that you can dial up or skip entirely based on your mood.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a simple bowl into something fun and customizable for everyone at the table.

Instructions

Brown the Protein:

Heat your skillet over medium-high and add the ground meat, breaking it up with a spoon as it sizzles and browns. This should take about 4 to 5 minutes, and if there's excess fat, drain it off before moving on.

Soften the Aromatics:

Toss in the diced onion and cook until it softens and turns translucent, about 2 to 3 minutes. Add the minced garlic and stir for 30 seconds until your kitchen smells amazing.

Toast the Spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring to coat everything evenly. Let the spices bloom in the heat for a moment so they release their full flavor.

Build the Sauce:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth. Stir everything together until the base is smooth and well combined.

Add Pasta and Simmer:

Stir in the dry macaroni and any optional beans or jalapeño. Bring it to a gentle boil, then lower the heat, cover, and let it simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt in the Cheese:

Turn off the heat and sprinkle the shredded cheddar over the top. Stir gently until the cheese melts into a creamy, gooey sauce that coats every noodle.

Taste and Adjust:

Give it a taste and add more salt or pepper if needed. This is your chance to make it exactly right for your palate.

Serve and Top:

Ladle the chili mac into bowls and let everyone add their own toppings. Green onions, sour cream, crushed tortilla chips, cilantro, and extra cheese all make it even better.

Save

One night, I made this for a friend going through a rough patch, and she sat at my counter spooning up seconds while telling me it was the first thing that had tasted good all week. We didn't talk much after that, just ate and passed the hot sauce back and forth. Sometimes the best comfort isn't in the words, it's in a warm bowl and a quiet kitchen.

Customizing Your Chili Mac

This recipe is endlessly flexible, and I've made it a dozen different ways depending on what's in my pantry. Swap ground turkey or chicken for a leaner option, or go fully vegetarian with plant-based crumbles and extra beans. If you're gluten-free, use your favorite gluten-free pasta and just keep an eye on the cook time since some brands soften faster. You can also mix in Monterey Jack or pepper jack cheese for extra melt and a little kick, or stir in a spoonful of chipotle powder if you want deeper smoke and heat.

Storing and Reheating Leftovers

Leftovers keep beautifully in the fridge for up to three days, and they actually get even more flavorful as the spices settle in. I store mine in an airtight container and reheat individual portions in the microwave with a splash of broth or milk to loosen the sauce. On the stovetop, a low simmer with a little extra liquid works perfectly. Just be gentle when stirring so the pasta doesn't break apart, and don't be surprised if you need to add a pinch more salt after reheating.

Making It Your Own

Once you've made this a few times, you'll start finding your own rhythm and tweaks. I've added diced bell peppers with the onions, stirred in a handful of spinach at the end, and even topped it with crumbled bacon for a weekend treat. Some nights I skip the beans entirely, other nights I double them for a heartier, more filling bowl. The base is forgiving and welcomes whatever your kitchen or your appetite calls for.

• Try stirring in a handful of fresh or frozen corn for a little sweetness and texture.
• Add a squeeze of lime juice just before serving to brighten up all the rich, smoky flavors.
• If you love heat, keep a bottle of your favorite hot sauce on the table and let everyone dial it up to their liking.

Save

This chili mac has become one of those recipes I reach for without thinking, the kind that makes a long day feel a little shorter and a quiet kitchen feel a little warmer. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this vegetarian?

Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of black beans and kidney beans. Use vegetable broth instead of beef or chicken broth.

→ What type of pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works beautifully. Gluten-free pasta cooks similarly—just follow package timing and add more broth if needed.

→ How do I store and reheat leftovers?

Keep refrigerated in an airtight container for up to 3 days. Reheat with a splash of broth or milk to restore creaminess. The pasta absorbs more liquid overnight, so that extra moisture helps.

→ Can I freeze this dish?

Yes, though the texture changes slightly. Freeze before adding cheese, then thaw and reheat with extra liquid before stirring in the cheddar at the end.

→ How can I make it spicier?

Add diced jalapeño with the onions, increase chili powder, or stir in chipotle powder and hot sauce during the simmering phase. Pepper jack cheese also brings gentle heat.

→ What if my pasta isn't cooked through?

If the liquid absorbs before the pasta is tender, add more broth in ¼ cup increments and continue simmering. Different pasta brands absorb liquid at varying rates.