One-Pan High Protein Chili Mac (Print Version)

Hearty beefy mac with gooey cheddar in smoky tomato sauce, ready in 30 minutes.

# What You 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, undrained
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef or chicken broth, 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 Add-Ins

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 cheese
20 - Fresh cilantro

# Directions:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, approximately 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 in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions thoroughly with the spices.
04 - Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir well, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta reaches al dente consistency and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar over the pasta, 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 add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as quick as dinner itself.
  • The creamy cheddar melts right into the pasta, creating a sauce that clings to every bite.
  • You get a full meal with serious protein and flavor without any fussy steps or hard to find ingredients.
  • Its endlessly adaptable, swap the meat, the cheese, the heat level, and it still turns out great.
02 -
  • Dont skip draining the fat after browning the meat, or the dish can end up oily and heavy instead of rich and satisfying.
  • Stir the pasta occasionally while it simmers, or it can clump together or stick to the bottom of the pan.
  • Add the cheese off the heat, if the pan is too hot the cheese can break and turn grainy instead of melting into a smooth sauce.
  • If your pasta brand cooks faster or slower than usual, check it around the 8 minute mark and adjust the simmer time accordingly.
03 -
  • Use a deep skillet or Dutch oven with a lid, it gives the pasta room to cook evenly and prevents boil overs.
  • Shred your own cheese instead of buying pre-shredded, it melts smoother and doesnt have the anti-caking agents that can make the sauce grainy.
  • If you like your chili mac saucier, add an extra half cup of broth before simmering the pasta.
  • Taste the dish before serving and dont be shy with the seasoning, a little extra salt or a squeeze of lime can really bring everything together.
Return