One-Pan High Protein Chili Mac

The smell of chili powder hitting hot beef is one of those kitchen smells that stops everyone in their tracks. I threw this together on a Tuesday night when I had half a box of macaroni, a pound of ground beef, and zero patience for multiple pots. What came out of that skillet was something my kids now request by name, a smoky, cheesy, deeply satisfying bowl that tastes like comfort and tastes like I tried way harder than I did. Its become my default when I need protein, carbs, and flavor all in one pan, no fuss, no leftovers.

I made this for a friend who was training for a marathon and surviving on plain chicken and rice. She took one bite, looked up, and said this is what Ive been missing. We sat at my kitchen counter with our bowls, adding more cheese and crushed tortilla chips until the pan was empty. She texted me the next morning asking for the recipe, and Ive watched her make it at least a dozen times since, each time with a different topping situation.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb/450 g): This is your protein base, and I like using 90% lean beef for flavor without too much grease, but ground turkey keeps it leaner and chicken is mild if youre adding heat elsewhere.
• Onion (1 medium, diced): It softens into the background and adds a sweet depth that balances the tomatoes and spice.
• Garlic (3 cloves, minced): Fresh garlic matters here, it blooms in the hot pan and fills your kitchen with that unmistakable smell.
• Chili powder (2 tbsp): This is the backbone of the flavor, use a good quality blend with a little sweetness and smoke.
• Ground cumin (1 1/2 tsp): It adds earthy warmth and makes the dish taste like it simmered for hours.
• Smoked paprika (1 tsp): This is the secret, it gives the sauce a campfire edge without any actual heat.
• Salt and black pepper (1/2 tsp each): Start here and adjust at the end, the cheese and broth will add more saltiness as it cooks.
• Diced tomatoes (1 can, 14.5 oz/400 g, undrained): The juices are part of the sauce, so dont drain them.
• Tomato sauce (1/2 cup/120 ml): It thickens everything and ties the spices to the pasta.
• Low-sodium broth (2 cups/480 ml): Beef broth is richest, chicken is lighter, vegetable works for plant-based versions.
• Elbow macaroni (2 cups/200 g dry): It cooks right in the sauce and soaks up all that smoky, beefy flavor as it softens.
• Shredded cheddar cheese (2 cups/200 g): Sharp cheddar gives the best flavor, mild is creamier, and I like to use both.
• Black beans or kidney beans (1 can, 15 oz/425 g, optional): They add fiber, texture, and even more protein if youre feeding hungry people.
• Jalapeño (1, diced, optional): Fresh heat that you can control, I add half and let people add hot sauce at the table.
• Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): This is where everyone customizes their bowl, and its half the fun of serving it.

Instructions

Brown the meat:

Heat your skillet over medium-high and add the ground meat, breaking it up with a wooden spoon as it sizzles and browns. This takes about 4 to 5 minutes, and if theres a lot of fat pooling, drain most of it off so the sauce doesnt get greasy.

Cook the aromatics:

Toss in the diced onion and let it soften for 2 to 3 minutes, then add the garlic and stir for 30 seconds until it smells incredible. Dont let the garlic burn or itll taste bitter.

Add the spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the meat and onions are coated in the spices. Let it cook for a moment so the spices bloom and release their oils.

Build the sauce:

Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Add pasta and simmer:

Stir in the dry macaroni and any optional beans or jalapeño, bring everything to a gentle boil, then lower the heat and cover. Let it 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 over the top, then stir it in until it melts into a creamy, glossy sauce. Taste and add more salt or pepper if it needs it.

Serve and top:

Ladle into bowls and let everyone add their own toppings, green onions, sour cream, crushed tortilla chips, cilantro, or more cheese. Serve it hot and watch it disappear.

Pin It

One night I made this and forgot to buy sour cream, so I dolloped in some Greek yogurt instead. It was tangy, creamy, and somehow even better. Now I keep a tub of plain Greek yogurt in the fridge just for this, and it sneaks in even more protein without anyone noticing. Sometimes the best discoveries happen when you run out of the thing you thought you needed.

Making It Your Own

This recipe is endlessly adaptable, and Ive never made it exactly the same way twice. Swap ground turkey or chicken for a leaner version, or go fully plant-based with lentils or crumbled tempeh. If youre avoiding gluten, use your favorite gluten-free pasta and just check it a minute or two early since some brands cook faster. You can dial up the heat with chipotle powder or hot sauce, or keep it mild and let everyone add their own heat at the table.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to settle. The pasta will soak up more sauce as it sits, so when youre reheating, add a splash of broth, water, or even milk to loosen it back up. I reheat individual portions in the microwave or warm the whole batch gently on the stovetop, stirring often. It also freezes well for up to two months, just let it cool completely before transferring to an airtight container.

Serving Suggestions

This is hearty enough to stand alone, but it pairs beautifully with a simple side salad or some garlic bread for scooping. I like to set out a toppings bar with green onions, sour cream, shredded cheese, tortilla chips, pickled jalapeños, and cilantro so everyone can build their perfect bowl. If youre feeding a crowd, double the batch and serve it straight from the pan, it stays warm and looks impressive with all the toppings piled on top.

• Serve with a crisp green salad dressed in lime and olive oil.
• Add a side of cornbread or warm tortillas for scooping.
• Set out hot sauce, pickled jalapeños, and avocado slices for extra toppings.

Pin It

This is the kind of dinner that makes weeknights feel easier and your kitchen feel like the best place to be. Make it once, and I promise itll earn a permanent spot in your rotation.

Recipe FAQs

→ Can I make this vegetarian?

Yes. Substitute plant-based ground meat or add extra beans like kidney or black beans. Use vegetable broth instead of beef or chicken broth for a fully meatless version.

→ What pasta works best?

Elbow macaroni is traditional, but any small pasta shape works—shells, cavatappi, or penne. If using gluten-free pasta, watch the cooking time closely as it may cook faster.

→ Can I make this ahead?

This reheats beautifully. Store in the fridge for up to 3 days. Add a splash of broth or milk when reheating to restore creaminess. It also freezes well for up to 3 months.

→ How can I add more heat?

Dice a jalapeño into the skillet, add chipotle powder, or splash in hot sauce with the spices. Cayenne pepper or red pepper flakes also work well for those who like it spicier.

→ What cheese substitutions work?

Sharp or mild cheddar is classic. For variety, try Monterey Jack, pepper jack for extra kick, or a Mexican blend. For dairy-free, use vegan cheese shreds or nutritional yeast.

→ Can I use other proteins?

Absolutely. Ground turkey, chicken, or pork work well. For a different texture, try diced chicken thighs or browned sausage. Adjust cooking time if needed for thicker cuts.