One-Pan High Protein Chili Mac

There's something about the smell of ground beef hitting a hot skillet that signals comfort is on the way. One Tuesday night, I was staring at my pantry wondering how to turn elbow macaroni, canned tomatoes, and leftover ground beef into something my family would actually get excited about, and this one-pan chili mac was born right there on the stovetop. It's become my go-to weeknight rescue mission—the kind of meal that tastes like it took hours but comes together in about thirty minutes, with barely any cleanup.

I made this for my neighbor last winter when she was dealing with a newborn and zero energy to cook, and I'll never forget the way she teared up over a bowl of it at her kitchen table. Something about the creamy, spiced warmth and the fact that it arrived ready to eat made her feel less alone that day. Since then, it's been my go-to gift-meal for friends in transition.

Ingredients

• Ground beef, turkey, chicken, or plant-based ground (1 lb): Choose whatever protein speaks to you, but brown ground beef gives the richest, most traditional chili flavor—though lean turkey keeps things lighter if that matters to you.
• Medium onion and garlic (1 onion, 3 cloves): These are your flavor foundation, and don't skip the garlic; it transforms everything once it hits the hot pan.
• Chili powder, cumin, and smoked paprika (2 tbsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika): This spice blend is non-negotiable—it's what makes this taste like actual chili and not just tomato pasta.
• Diced tomatoes and tomato sauce (1 can plus 1/2 cup): The canned tomatoes keep their juice, which becomes your sauce, so use good quality if you can find it.
• Beef or chicken broth (2 cups): This is your cooking liquid for the pasta, so don't use the super salty stuff; low-sodium lets you control the final flavor.
• Dry elbow macaroni (2 cups): Short pasta works best here because it catches all the creamy, spiced sauce—avoid long noodles or they'll feel awkward in the bowl.
• Sharp or mild cheddar cheese (2 cups shredded): Sharp cheddar gives more flavor punch, but mild works if you prefer something gentler; just don't use pre-sliced cheese, it won't melt as smoothly.
• Black or kidney beans, jalapeño, toppings (optional): These are where you make it yours—beans add plant protein, jalapeño adds heat, and toppings turn it from dinner into an event.

Instructions

Brown your protein:

Heat your skillet or Dutch oven over medium-high heat and add the ground meat, breaking it apart with a spoon as it cooks until there's no pink left, about four to five minutes. If there's a lot of fat pooling at the bottom, drain some off, but leave a little behind—it carries flavor.

Build your flavor base:

Add the diced onion and let it soften for a couple minutes, then stir in the garlic and cook just until you smell it, maybe thirty seconds. This is the moment everything shifts from raw to aromatic.

Bloom your spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the spices coat the meat and onions—this tiny step is what makes the difference between meh and actually delicious.

Add your sauce base:

Pour in the canned tomatoes with all their juice, the tomato sauce, and the broth, stirring until everything is combined and there are no dry bits of spice clinging to the bottom of the pan.

Bring in the pasta:

Add your dry macaroni and any beans or jalapeño you're using, give it a stir, and bring the whole thing to a gentle boil. Then lower the heat to a simmer, cover it, and let it do its thing for about ten to twelve minutes, stirring occasionally so nothing sticks.

Melt in the cheese:

Once the pasta is tender and most of the liquid has been absorbed, turn off the heat and sprinkle the shredded cheddar over the top. Stir it gently until it's melted and the sauce turns creamy and smooth—don't rush this part.

Taste and adjust:

Give it a taste and add more salt or pepper if you think it needs it; this is your moment to make it perfect for your palate.

Serve with joy:

Ladle it into bowls and let people choose their own toppings—green onions, sour cream, tortilla chips, extra cheese, fresh cilantro, whatever calls to them.

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The real magic happens when people start customizing their bowls at the table, each person finding their own version of what makes this dish feel like home. That's when you know you've made something worth making again.

Why This Works as a Weeknight Dinner

There's no pretending this is fancy—it's honest food that asks for minimal prep and gives back maximum comfort. The fact that everything happens in one vessel means you can actually sit down and breathe instead of juggling five pots on the stove. I've made this on nights when I walked in the door at six o'clock and needed dinner on the table by six-thirty, and it delivers every single time without making me feel like I've cut corners.

The Beauty of Flexibility

This recipe doesn't have an ego about ingredients—it bends to what you have and what you love. Can't find beef? Ground turkey works beautifully. Don't eat meat? Beans or lentils step right in. Have sharp cheddar but no mild, or the other way around? Use what you have and it'll still be delicious. I once made this with leftover rotisserie chicken that I'd shredded, and it was honestly even better than the traditional version, lighter and still completely filling.

Leftovers and Storage

This dish actually improves slightly the next day as the flavors deepen and marry together, which is a rare gift in cooking. Store it in an airtight container for up to three days, and when you reheat it, add a splash of broth or milk because the pasta will have absorbed more liquid while sitting. I've also frozen portions for up to two months, though I always let it come to room temperature first before refrigerating, and it thaws beautifully for another quick dinner when life gets overwhelming.

• Always taste before serving leftovers and adjust the seasoning, as salt flavor can shift slightly after sitting.
• If you're freezing, leave it in the container it's stored in rather than transferring multiple times.
• Reheat gently over low heat or in the oven at three hundred fifty degrees so the cheese doesn't separate.

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This one-pan chili mac has become the dinner I reach for when I need reliability and warmth, which honestly might be the best thing a recipe can offer. Make it once, and it'll find its way into your regular rotation.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Substitute plant-based ground meat or add an extra can of black beans and kidney beans for protein. Use vegetable broth instead of beef or chicken broth. The spices and cheese provide plenty of flavor, so you won't miss the meat.

→ What pasta shapes work best?

Elbow macaroni is traditional, but any short pasta that catches sauce well works perfectly. Try shells, cavatappi, penne, or rotini. Just keep in mind that cooking times may vary slightly depending on the pasta shape and brand, so check for doneness a minute or two early.

→ Can I freeze leftovers?

Yes, this dish freezes beautifully. Portion cooled leftovers into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of broth or milk to restore creaminess. The texture remains excellent after freezing.

→ How can I make it spicier?

Add diced jalapeños in step 5, incorporate cayenne pepper with the other spices, or splash in hot sauce during simmering. For smoky heat, try chipotle powder instead of regular chili powder. You can also use pepper jack cheese in place of some cheddar for extra kick.

→ Why cook pasta directly in the sauce?

Cooking pasta in the sauce allows it to absorb all those flavorful juices, creating a more integrated and delicious final dish. The starch released from the pasta naturally thickens the sauce, making it creamy without needing additional ingredients. Plus, it saves time and cleanup.