One-Pan High Protein Chili Mac

My neighbor knocked on my door one Thursday night holding a bag of groceries and a worn recipe card. She'd just finished a shift at the hospital and needed something fast, filling, and comforting. We emptied the bag onto my counter: ground beef, a box of macaroni, a can of tomatoes, and a block of cheddar. What we made that night became my go-to whenever I need dinner on the table in under half an hour. This one-pan chili mac is exactly that kind of dish—bold, creamy, and satisfying without any fuss.

I started making this for my kids after soccer practice, and it quickly became their most-requested meal. They love piling on the toppings—crushed tortilla chips, a dollop of sour cream, and a snowstorm of extra cheese. One evening, my youngest declared it tasted like a hug in a bowl. I haven't been able to think of a better description since.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base; lean beef keeps it lighter, while plant-based crumbles make it vegetarian without losing heartiness.
• Onion (1 medium, diced): Adds sweetness and depth; I never skip this even when I'm in a rush because it builds the foundation of flavor.
• Garlic (3 cloves, minced): A quick sauté releases its aroma and ties the spices together beautifully.
• Chili powder (2 tbsp): The backbone of the chili flavor; use a quality blend for the best results.
• Ground cumin (1 1/2 tsp): Brings warmth and earthiness that balances the tomatoes and cheese.
• Smoked paprika (1 tsp): This is my secret weapon for adding a campfire-like depth without any extra effort.
• Salt (1/2 tsp, plus more to taste): Essential for bringing out all the other flavors; I always taste and adjust at the end.
• Black pepper (1/2 tsp): A simple background note that sharpens the overall taste.
• Diced tomatoes (1 can, undrained): The juices add body to the sauce and keep the pasta from drying out.
• Tomato sauce (1/2 cup): Thickens the base and gives it that classic chili consistency.
• Broth (2 cups, low-sodium): Use beef, chicken, or vegetable depending on your protein choice; it cooks the pasta and infuses it with flavor.
• Elbow macaroni (2 cups dry): Classic shape that holds the sauce perfectly; swap for gluten-free or whole wheat as needed.
• Shredded cheddar cheese (2 cups): Sharp cheddar adds tang, mild cheddar is creamier; either way, it melts into pure comfort.
• Black beans or kidney beans (1 can, optional): Boosts the protein and fiber; I like black beans for their creamy texture.
• Jalapeño (1, diced, optional): Adds a fresh kick of heat; remove the seeds if you prefer it milder.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): Let everyone customize their bowl; it turns dinner into something interactive and fun.

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 4 to 5 minutes, then drain any excess fat.

Sauté the aromatics:

Toss in the diced onion and cook until it softens and starts to turn golden, about 2 to 3 minutes. Stir in the minced garlic and let it cook for 30 seconds until the kitchen smells amazing.

Toast the spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the meat and onions. Stir everything together so the spices coat the meat and release their oils.

Build the sauce:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth. Stir well to combine and scrape up any browned bits from the bottom of the pan.

Add pasta and simmer:

Stir in the dry macaroni and any optional beans or jalapeño. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt in the cheese:

Turn off the heat and sprinkle the shredded cheddar evenly over the top. Stir until the cheese melts completely and the sauce becomes creamy and luscious.

Taste and adjust:

Give it a taste and add more salt, pepper, or a pinch of spice if needed. This is your chance to make it perfect.

Serve and top:

Ladle the chili mac into bowls and let everyone add their favorite toppings. Serve it hot and watch it disappear.

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One winter evening, I doubled the recipe and brought it to a potluck at my son's school. A dad I barely knew came back for seconds and asked if I'd share the recipe. I scribbled it on a napkin, and he texted me a week later to say his kids had already requested it twice. That's when I realized this dish has a way of bringing people together, one steaming bowl at a time.

Make It Your Own

I've made this with ground turkey when I wanted something leaner, and with plant-based crumbles when my vegetarian sister visited. Both versions were just as satisfying. You can also swap in Monterey Jack or pepper jack cheese for a different melt and a little extra heat. If you like it spicier, add a pinch of chipotle powder or a few dashes of your favorite hot sauce when you stir in the spices.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta absorbs more liquid as it sits, so when you reheat it, add a splash of broth or a little milk to loosen it back up. I've even frozen individual portions in freezer-safe containers for up to two months, and they thaw and reheat like magic on those nights when I just can't cook.

Serving Suggestions

This chili mac is a complete meal on its own, but I like to serve it with a simple side salad or a handful of baby carrots for crunch. Sometimes I'll set out a platter of toppings and let everyone build their own bowl, which turns dinner into a fun, interactive experience.

• Pair it with a crisp green salad dressed in lime vinaigrette for a refreshing contrast.
• Serve warm cornbread or garlic bread on the side for extra comfort.
• Offer a variety of toppings so everyone can customize their bowl to their liking.

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This one-pan chili mac has earned its place in my weeknight rotation, and I hope it does the same in yours. It's the kind of recipe that feeds both body and soul, no matter how busy life gets.

Your Questions Answered

→ 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, and you'll still get plenty of protein from the beans, cheese, and pasta.

→ Why cook the pasta directly in the sauce?

Cooking dry pasta in the liquid releases starch that naturally thickens the sauce into something velvety and creamy. It also infuses the pasta with flavor from the spices and tomatoes as it simmers, plus saves you from boiling a separate pot of water.

→ Can I use different pasta shapes?

Absolutely. Elbows work well because they hold sauce, but shells, rotini, or any short pasta will cook the same way. Just avoid long noodles like spaghetti—they're harder to eat in this chunky, spoonable dish.

→ How do I store and reheat leftovers?

Keep leftover chili mac in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce—the pasta continues absorbing liquid as it sits, so it may thickens up overnight.

→ Can I make this spicier?

Yes. Add diced jalapeño with the onions, stir in chipotle powder or hot sauce with the spices, or use pepper jack instead of cheddar. You can also serve with hot sauce on the table so everyone can adjust their own bowl.

→ What's the best cheese to use?

Sharp cheddar gives the most flavor, but mild cheddar works if you prefer something less intense. For extra creaminess and melt, mix in some Monterey Jack. Pepper jack adds heat, and a bit of cream cheese or grated parmesan stirred in at the end makes it even richer.