One-Pan High Protein Chili Mac

My husband wandered into the kitchen one Tuesday night and asked if we had anything quick. I stared at the pound of ground beef and the half-empty box of macaroni, then grabbed the chili powder. Twenty minutes later, he was scraping his bowl clean and asking when I'd make it again. That's how this recipe was born—not from careful planning, but from a tired weeknight and whatever was already in the pantry.

I made this for my sister's family the week they moved into their new house. The kitchen was still half-packed, but I had my skillet and a bag of groceries. We sat on folding chairs eating straight from bowls, and her kids kept asking for seconds. It wasn't fancy, but it felt like the kind of meal that turns a house into a home.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): The protein base that makes this hearty and filling; I've used all four and each one works beautifully.
• Onion (1 medium, diced): Adds sweetness and depth; yellow or white onions are both fine.
• Garlic (3 cloves, minced): A must for that warm, savory backbone; fresh is always better than jarred here.
• Chili powder (2 tbsp): The main spice that gives this dish its personality; use a quality blend for the best flavor.
• Ground cumin (1 1/2 tsp): Adds earthy warmth that balances the tomatoes and cheese.
• Smoked paprika (1 tsp): This is what makes people ask what your secret is; it gives a subtle smokiness without any heat.
• Salt and black pepper (1/2 tsp each): Season to taste, but don't skip the initial amount or the dish will taste flat.
• Diced tomatoes (1 can, 14.5 oz, undrained): The juices are just as important as the tomatoes; they help cook the pasta.
• Tomato sauce (1/2 cup): Thickens the base and adds richness; plain tomato sauce works best.
• Broth (2 cups, low-sodium): Beef, chicken, or vegetable all work; low-sodium lets you control the salt level.
• Elbow macaroni (2 cups dry): Classic choice, but any short pasta like shells or penne works too.
• Sharp or mild cheddar cheese (2 cups shredded): Sharp adds tang, mild adds creaminess; I usually go sharp and never regret it.
• Black beans or kidney beans (1 can, optional): Boosts protein and fiber; rinse them well to avoid excess starch.
• Jalapeño (1, diced, optional): For those who like a little kick; remove the seeds if you want just flavor without fire.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a good bowl into a great one; let everyone customize their own.

Instructions

Brown the meat:

Heat a large deep skillet or Dutch oven over medium-high heat and add the ground meat. Break it up with a wooden spoon and cook until no pink remains, about four to five minutes, then drain any excess fat.

Soften the aromatics:

Toss in the diced onion and cook for two to three minutes until it starts to turn translucent. Add the minced garlic and stir for thirty seconds until your kitchen smells amazing.

Toast the spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together so the meat and onions are coated in the spices; this step wakes up the flavors.

Build the sauce base:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth. Stir well to combine everything into a rich, saucy mixture.

Add pasta and extras:

Stir in the dry macaroni and any optional beans or jalapeño. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Simmer until tender:

Cover the pot and let it cook for ten to twelve minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. The pasta will soak up all that smoky, savory goodness.

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 clings to every piece of pasta.

Adjust and serve:

Taste and add more salt or pepper if needed. Ladle into bowls and top with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese, then serve hot.

Save

The first time I served this, my son asked if we could have it every week. I laughed, but we've come close. It's become the meal I make when I need something reliable, filling, and comforting. There's something about the way the cheese melts into the spiced tomato broth that feels like a warm hug at the end of a long day.

Making It Your Own

I've made this with ground turkey when I wanted something leaner, and with plant-based crumbles when my vegetarian friend came over. Both times, it was just as satisfying. You can swap in whole wheat pasta for extra fiber, or use gluten-free if needed; just check the package instructions and adjust the simmering time accordingly. If you like things spicy, add a pinch of chipotle powder or a few dashes of hot sauce when you toast the spices.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta will absorb more liquid as it sits, so when you reheat it on the stovetop or in the microwave, stir in a splash of broth or milk to loosen it back up. I've even frozen individual portions in freezer-safe containers for up to two months; just thaw overnight in the fridge before reheating.

Topping Ideas and Serving Suggestions

The toppings are where you can really have fun. I love the crunch of crushed tortilla chips against the creamy pasta, and a dollop of sour cream cools everything down. Fresh cilantro and sliced green onions add brightness, and extra cheese never hurt anyone.

• Try crumbled bacon or diced avocado for even more richness.
• Serve it with a simple green salad or cornbread on the side.
• Let everyone build their own bowl; it makes dinner feel a little more special.

Save

This is the kind of recipe that gets better the more you make it, because you'll learn exactly how you like it seasoned and loaded. I hope it becomes a weeknight staple in your house like it has in mine.

Recipe FAQs

→ Can I make this vegetarian?

Yes, substitute plant-based ground meat or add an extra can of black beans and kidney beans. Use vegetable broth instead of beef or chicken broth for a completely meat-free version that still delivers plenty of protein and flavor.

→ What type of pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. The key is using pasta that cooks evenly in the liquid. For gluten-free options, choose brown rice or corn-based pasta and adjust simmering time according to package instructions.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to restore creaminess as the pasta absorbs liquid while sitting. Warm on the stovetop over medium heat or in the microwave, stirring halfway through.

→ Can I make this spicier?

Absolutely. Add diced jalapeño with the onions, increase chili powder, or add chipotle powder for smoky heat. Hot sauce can be stirred in during step 3 or served as a topping so everyone can adjust spice level to their preference.

→ Why is my pasta not absorbing the liquid?

If pasta isn't absorbing liquid, ensure you're simmering gently with the lid on. Too high heat causes excessive evaporation before pasta cooks. If needed, add small amounts of broth and continue cooking until pasta reaches desired tenderness and liquid creates a thick sauce.

→ What cheese alternatives work well?

Sharp cheddar provides classic flavor, but pepper jack adds spice, Monterey Jack melts beautifully, and a blend of Mexican cheeses creates complexity. For dairy-free versions, use vegan shredded cheese or nutritional yeast for a cheesy flavor boost.