One-Pan High Protein Chili Mac

My kitchen smelled like a Tex-Mex fever dream the first time I threw together chili and mac and cheese in the same pot, mostly out of desperation on a Tuesday night when I had hungry people arriving in thirty minutes. The experiment worked so well that I stopped treating it as a happy accident and started perfecting it, layering in smoky spices and discovering that one generous handful of sharp cheddar could turn the whole thing from good to genuinely craveable. Now it's my go-to when I need something that feels both comforting and substantial, and honestly, it has saved more than a few chaotic weeknight dinners.

I made this for a group of friends during a chaotic spring when everyone was stressed about different things, and watching them eat straight from the serving pot while standing around my kitchen felt like we'd somehow solved something together. Someone asked for the recipe that night, and then another person, and I realized it wasn't fancy or impressive by restaurant standards, but it had this honest, pull-people-together quality that mattered more.

Ingredients

• 1 lb ground beef, turkey, chicken, or plant-based ground: This is where your protein power comes from, and honestly, ground turkey works beautifully if you're watching fat intake.
• 1 medium onion, diced and 3 cloves garlic, minced: These two are non-negotiable because they build the flavor foundation everything else sits on.
• 2 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper: The spice combination is what transforms this from regular mac into something with actual character and warmth.
• 1 can diced tomatoes with juices, 1/2 cup tomato sauce, 2 cups broth: The liquid base means the pasta cooks directly in the sauce, which is the whole genius of this approach.
• 2 cups dry elbow macaroni: Short pasta shapes work best because they trap the sauce and hold everything together.
• 2 cups shredded sharp cheddar cheese: Sharp cheddar melts smooth and adds tang instead of just coating everything in mild blandness.
• Optional: beans, jalapeño, green onions, sour cream, tortilla chips, fresh cilantro: These toppings let everyone customize their bowl to match their mood.

Instructions

Brown the meat until it breaks apart:

Heat your skillet or Dutch oven over medium-high heat and add the ground meat, using a wooden spoon to break it into small pieces as it cooks. After about four or five minutes, it should be fully browned with no pink remaining, and you can drain excess fat if there's a pool of it sitting on top.

Soften the onion and wake up the garlic:

Add the diced onion to the same pan and cook for two or three minutes, stirring occasionally, until it starts turning translucent and softens. Then stir in the garlic and cook for just thirty seconds until the smell hits you, because that's how you know it's ready.

Toast the spices so they bloom:

Sprinkle all the chili powder, cumin, smoked paprika, salt, and pepper right over the meat and onions, then stir everything together for about thirty seconds to a minute. This step releases the essential oils in the spices and keeps them from tasting dusty or flat.

Build the sauce by combining liquids:

Pour in the canned tomatoes with their juices, the tomato sauce, and the broth, stirring really well to make sure nothing sticks to the bottom of the pan. The sauce should look a little soupy at this point because the pasta needs that liquid to cook in.

Add the pasta and any additions you're using:

Stir in the dry macaroni along with the beans or jalapeño if you're using them, making sure the pasta gets distributed throughout. Bring everything to a gentle boil, then lower the heat to a simmer.

Simmer until the pasta is tender and the sauce thickens:

Cover the pan and let it cook for about ten to twelve minutes, giving it a stir every couple of minutes so nothing sticks to the bottom. You'll notice the pasta softening and the liquid gradually absorbing into the pasta and thickening the sauce.

Melt the cheese into a creamy finish:

Turn off the heat completely, then sprinkle the shredded cheddar over the top and let it sit for about thirty seconds before stirring. The residual heat will melt it into something smooth and creamy without breaking the sauce.

Taste and adjust seasoning:

Take a spoonful, let it cool for a second, and taste it honestly because you might want another pinch of salt or a crack of black pepper. This is the moment to fix it before it hits the bowls.

Serve with toppings that make it yours:

Ladle it into bowls and let people scatter on whatever appeals to them, whether that's the brightness of green onions and cilantro, the crunch of tortilla chips, or a dollop of cooling sour cream.

Save to Pinterest

There was something almost magical about the moment I realized this dish could be completely customized and everyone at the table could eat their version of comfort without compromise. That's when it stopped being just another quick weeknight dinner and became something I actually wanted to make again.

Why This Works as One Pan

The whole concept hinges on cooking the pasta directly in the sauce instead of boiling it separately, which means the pasta absorbs all those chili and tomato flavors while simultaneously thickening the sauce with its starch. It's less work, fewer dishes, and honestly better tasting because you're not losing anything down a drain.

How to Make It Your Own

This recipe is genuinely flexible, and I've learned that making space for customization actually makes people more excited about eating. My vegetarian friend brings her own plant-based ground and uses vegetable broth, and it tastes just as rich and satisfying as the beef version my family prefers.

Storage and Reheating Tips

Leftovers keep beautifully in the fridge for three days in an airtight container, and reheating is straightforward because the pasta and sauce reheat together instead of separating. If it seems a little thick when you're reheating it, just add a splash of broth or milk to loosen it back up.

• Store in the fridge in an airtight container and reheat gently on the stovetop or microwave with a little extra liquid stirred in.
• Don't add all the toppings until serving time, or they get soggy and sad.
• This freezes okay for up to a month, though the texture of the pasta gets slightly softer, so it works better for people who don't mind that.

Save to Pinterest

This meal has become my answer to the question what can I make that feels like real food instead of just fuel, and that matters more than I probably sound like I'm saying. The fact that it comes together in thirty minutes and tastes like you spent hours on it never gets old.

Recipe Questions

→ Can I make this vegetarian?

Yes. Swap the ground beef for plant-based crumbles or add an extra can of beans. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version.

→ What pasta works best?

Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. Just adjust cooking time based on package directions.

→ Can I freeze leftovers?

This dish freezes well for up to 3 months. Cool completely, transfer to an airtight container, and freeze. Thaw overnight in the fridge and reheat with a splash of broth.

→ How can I make it spicier?

Add diced jalapeño with the beans, increase the chili powder, or stir in chipotle powder and hot sauce during the spice step. Cayenne pepper also works for extra heat.

→ What cheeses work best?

Sharp cheddar provides the most flavor, but mild cheddar, Monterey Jack, or pepper jack all melt beautifully. Mix multiple cheeses for a more complex taste.

→ Do I need to cook the pasta first?

No. The dry pasta cooks directly in the skillet with the tomatoes, sauce, and broth. This saves time and allows the noodles to absorb all the savory flavors as they simmer.