One-Pan High Protein Chili Mac (Print Version)

Beefy one-pot combining chili and mac and cheese. Ready in 30 minutes with 36g protein per serving.

# What You'll Need:

→ Protein

01 - 1 lb 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, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta (use gluten-free pasta 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

# How to Make It:

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 for about 4 to 5 minutes. Drain excess fat if needed.
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 chili powder, cumin, smoked paprika, salt, and black pepper over the meat and onions. Stir well to coat evenly with the spices.
04 - Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir thoroughly to combine all ingredients.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta reaches al dente texture and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar cheese over the pasta, then stir until completely melted and the sauce becomes creamy and smooth.
08 - Taste the dish and adjust seasoning with additional salt or pepper if needed.
09 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.

# Expert Advice:

01 -
  • Only one pan to clean, even with creamy cheese and tender pasta cooked right in the sauce.
  • Packed with protein and bold smoky flavor that fills you up without feeling heavy.
  • Endlessly flexible: swap the meat, add beans, dial the heat up or down, and it still works beautifully.
02 -
  • Stir the pasta occasionally while it simmers or it will stick to the bottom of the pan, especially in the last few minutes.
  • Turn off the heat completely before adding the cheese; if the pan is too hot, the cheese can seize up and turn grainy instead of creamy.
  • If your pasta absorbs the liquid too fast and looks dry, add a splash of broth or water and keep stirring until it loosens up again.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to simmer evenly without boiling over.
  • Shred your own cheese from a block instead of buying pre-shredded; it melts smoother and tastes fresher.
  • Taste the dish after stirring in the cheese and adjust the seasoning one last time; the cheese can mellow the spices, so a pinch more salt or chili powder often makes it sing.
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