One-Pan High Protein Chili Mac (Printable)

Creamy, beefy skillet dish smoky spices 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 - 1.5 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 juice
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 (use gluten-free if needed)

→ Cheese

13 - 2 cups shredded sharp or mild cheddar cheese

→ Optional Additions

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 Cook:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until thoroughly browned, breaking it apart with a spoon for about 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, ground cumin, smoked paprika, salt, and black pepper over the meat and vegetables. Stir thoroughly to coat all components with the spice mixture.
04 - Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all liquid components.
05 - Stir in the dry macaroni and optional beans or jalapeño if using. Bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, for 10 to 12 minutes until the pasta reaches al dente texture and most liquid is absorbed.
07 - Turn off the heat. Sprinkle shredded cheddar evenly over the pasta and stir continuously until fully melted and the sauce becomes creamy and smooth.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed to achieve desired flavor balance.
09 - Ladle into serving bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as fast as dinner itself.
  • It delivers serious protein without feeling heavy or overthought.
  • The smoky chili spices and gooey cheddar turn simple pantry staples into something crave worthy.
  • You can swap the protein, add beans, or tweak the heat level without throwing off the balance.
02 -
  • Stir the pasta occasionally while it simmers or the bottom layer can stick and scorch.
  • Don't skip draining the beans if you use them, the extra liquid can make the sauce too thin.
  • Add the cheese off the heat so it melts smoothly instead of turning grainy or separating.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to cook evenly without crowding.
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and tastes noticeably better.
  • Let the dish rest for a minute or two after stirring in the cheese so the sauce thickens up and clings to the noodles perfectly.
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