One-Pan High Protein Chili Mac (Print View)

Creamy beef and macaroni skillet with smoky chili spices, melted cheddar, and vegetables. 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 additional to taste
08 - 0.5 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes with juices
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 Additions

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

# How to Prepare:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it apart 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 all ingredients with the spice blend.
04 - Pour diced tomatoes with juices, tomato sauce, and broth into the skillet. Stir well to combine all components.
05 - Add dry macaroni and optional beans and jalapeño if desired. Stir, bring to a gentle boil, then reduce heat to maintain 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 cheese over the pasta mixture, then stir until completely melted and the sauce achieves a creamy, smooth consistency.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and top with desired garnishes including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent.
  • The smoky, cheesy sauce clings to every bite of tender pasta.
  • It's flexible enough to use whatever protein or beans you have on hand.
  • Dinner is on the table in thirty minutes, start to finish.
02 -
  • Don't skip draining the fat after browning the meat, or the sauce will be greasy.
  • Stir the pasta occasionally while it simmers so it doesn't stick to the bottom of the pot.
  • Add the cheese off the heat; if the pan is too hot, the cheese can seize and turn grainy.
  • If the mixture looks too thick before the pasta is done, add a splash more broth or water.
03 -
  • Use a mix of sharp cheddar and Monterey Jack for extra creaminess and a hint of spice.
  • If you want a thicker sauce, let it simmer uncovered for the last two minutes.
  • Taste before serving; sometimes a squeeze of lime juice or a pinch of sugar balances the acidity of the tomatoes.
Go Back