One-Pan High Protein Chili Mac (Printable Version)

A creamy, beefy one-pot meal combining chili and mac and cheese with protein, smoky spices, and cheddar.

# List of Ingredients:

→ 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 fluid ounces) diced tomatoes, undrained
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 as needed

→ Cheese

13 - 2 cups shredded sharp or mild cheddar cheese

→ Optional Add-Ins

14 - 1 can (15 fluid 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 Steps:

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 for 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 spices.
04 - Pour in diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all liquid components.
05 - Add dry macaroni and optional beans or jalapeño if desired. Stir well, bring to a gentle boil, then reduce heat to 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 and stir until completely melted and sauce becomes creamy and smooth.
08 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
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 Suggestions:

01 -
  • It actually comes together in one pot, which means you're not standing there with three pans going at once like some kind of short-order cook.
  • The protein count keeps you genuinely satisfied, not just pleasantly full for twenty minutes before hunger comes knocking again.
  • You can doctor it however you want without ruining anything, so picky eaters and adventurous ones can eat the same meal.
02 -
  • If your pasta isn't quite tender after twelve minutes, don't panic, just keep the lid on and give it another minute or two instead of cranking up the heat, which will burn the bottom.
  • Adding the cheese off heat is crucial because high heat can make it separate and get greasy instead of creating that creamy sauce you want.
03 -
  • Using sharp cheddar instead of mild changes everything because the tang cuts through the richness and keeps the whole dish from feeling heavy.
  • If you want extra smoky depth without overhauling the recipe, add a half teaspoon of chipotle powder in step three or splash in some hot sauce to your liking.
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