One-Pan High Protein Chili Mac

My roommate left me a note on the fridge one Tuesday: "Make something fast and filling." I had half a pantry, no plan, and thirty minutes before everyone got home. I grabbed what was there—ground beef, a box of macaroni, cheddar, and a can of tomatoes—and threw it all in one pan with chili spices I'd been hoarding since summer. What came out was this thick, smoky, creamy bowl of comfort that nobody expected and everyone devoured.

The first time I made this for friends, I forgot to drain the beef properly and the whole thing got a little greasy. One of them handed me a ladle and said, "Just scoop it off the top." I did, and it turned out fine—better than fine, actually. We ate it straight from the pan with forks and tortilla chips, talking until the pot was empty and the kitchen smelled like cumin and melted cheddar.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base and it should be browned deeply for the best flavor; leaner meat means less draining, but fattier cuts add richness if you skim the excess.
• Onion (1 medium, diced): It melts into the background and adds sweetness that balances the smokiness of the spices.
• Garlic (3 cloves, minced): Wait until the onion softens before adding it so it doesnt burn and turn bitter.
• Chili powder (2 tbsp): This is the backbone of the flavor, earthy and warm without being too fiery.
• Ground cumin (1 1/2 tsp): It gives the dish that deep, toasted warmth that makes it smell like a diner.
• Smoked paprika (1 tsp): A little bit of smoke goes a long way and makes the whole pot taste like it simmered for hours.
• Salt and black pepper (1/2 tsp each): Season as you go, then taste at the end and adjust before serving.
• Diced tomatoes (14.5 oz can, undrained): The juices are part of the sauce, so dont drain them.
• Tomato sauce (1/2 cup): This thickens everything and ties the flavors together into a cohesive base.
• Broth (2 cups): Use low-sodium so you can control the salt; beef broth adds depth, but chicken or vegetable work just as well.
• Elbow macaroni (2 cups dry): It cooks right in the sauce and soaks up all the spice and richness as it softens.
• Shredded cheddar cheese (2 cups): Sharp cheddar melts into a creamy, tangy sauce that clings to every noodle.
• Black beans or kidney beans (optional, 15 oz can): They add heft and texture without much effort, plus extra protein and fiber.
• Jalapeño (optional, diced): Toss it in if you like a little heat that builds as you eat.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn the dish into something personal and fun to eat.

Instructions

Brown the Meat:

Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a spoon as it browns. Let it cook undisturbed for a minute or two in spots so it gets a little caramelized, then drain any excess fat if needed.

Soften the Aromatics:

Toss in the diced onion and cook until it turns translucent and soft, about 2 to 3 minutes. Add the garlic and stir constantly for 30 seconds until it smells sweet and sharp.

Bloom the Spices:

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly. This step wakes up the spices and makes the whole kitchen smell incredible.

Build the Sauce:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring everything together until its well combined. The liquid should just cover the ingredients.

Add Pasta and Simmer:

Stir in the dry macaroni and any optional beans or jalapeño, then bring the pot to a gentle boil. Reduce the heat, cover, and let it simmer for 10 to 12 minutes, stirring occasionally so the pasta doesnt stick.

Melt in the Cheese:

Turn off the heat and scatter the shredded cheddar over the top, then stir until it melts into a creamy, glossy sauce. Taste and add more salt or pepper if it needs it.

Serve and Top:

Ladle the chili mac into bowls and let everyone add their own toppings—green onions, sour cream, crushed chips, cilantro, or extra cheese. Serve it hot and eat it fast.

Save

One night I made this for my nephew, who claimed he didnt like anything mixed together. He picked at it suspiciously for a minute, then ate two bowls and asked if we could have it again the next week. I realized then that this dish doesnt need an occasion—it just needs to be warm, cheesy, and ready when someones hungry.

How to Customize It

You can swap the ground beef for turkey, chicken, or plant-based crumbles without changing a single other step. If you want it vegetarian, use beans as your protein and vegetable broth for the base. For extra heat, stir in chipotle powder, diced jalapeños, or a few shakes of hot sauce when you add the spices. You can also mix in Monterey Jack or pepper jack cheese along with the cheddar for a creamier, spicier melt.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days and sometimes taste even better the next day once the flavors have melded. When you reheat it, the pasta will have soaked up most of the sauce, so add a splash of broth, milk, or water and warm it gently on the stove or in the microwave. Stir it well so the cheese stays creamy and everything heats evenly.

What to Serve With It

This dish is filling enough to stand alone, but it pairs beautifully with a simple side salad, cornbread, or tortilla chips and salsa. If youre feeding a crowd, set out bowls of toppings and let everyone build their own bowl. A cold beer or iced tea on the side makes it feel like a casual, no-fuss dinner party.

• Serve with a crisp green salad dressed in lime and olive oil.
• Warm up some cornbread or garlic bread on the side.
• Offer tortilla chips, salsa, and guacamole for scooping and dipping.

Save

This is the kind of recipe you make on a whim and then keep coming back to because it never lets you down. Its warm, easy, and exactly what you want when you need something that feels like home.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of black beans along with kidney beans. Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.

→ What pasta works best?

Elbow macaroni is classic, but any short pasta like shells, penne, or cavatappi works wonderfully. Just keep in mind that cooking times may vary slightly—check for al dente texture after 10 minutes.

→ Can I make this ahead?

This reheats beautifully for up to 3 days. Store in the fridge and add a splash of broth or milk when warming up to restore creaminess. The flavors actually develop more depth overnight.

→ How can I make it spicy?

Add diced jalapeño with the onions in step 2, or stir in chipotle powder and hot sauce with the spices. For maximum heat, use pepper jack cheese instead of cheddar or serve with hot sauce on the table.

→ Can I freeze this?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently with a bit of added liquid. The cheese sauce may separate slightly but will come together when stirred.

→ Can I use different cheese?

Sharp cheddar provides the best flavor, but you can mix in Monterey Jack, pepper jack, or Colby. For a creamier texture, try adding a bit of cream cheese or grated Parmesan along with the cheddar.