Save This One-Pan High Protein Chili Mac is the ultimate comfort food for busy weeknights. Combining the savory, smoky flavors of a classic beef chili with the creamy, gooey satisfaction of macaroni and cheese, this dish is a crowd-pleaser that comes together in just 30 minutes. It is packed with 36g of protein per serving and uses only one pot, making cleanup a breeze while delivering a hearty meal that feels like a warm hug in a bowl.
Save The beauty of this recipe lies in its simplicity and depth of flavor. By simmering the dry macaroni directly in a mixture of beef broth and tomato sauce, the pasta absorbs every bit of the chili spices, resulting in a much more flavorful dish than traditional boiled macaroni. It is a versatile base that you can easily ramp up with extra heat or keep mild for the whole family.
Ingredients
- 1 lb (450 g) ground beef, turkey, chicken, or plant-based ground
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 can (14.5 oz/400 g) diced tomatoes, undrained
- 1/2 cup (120 ml) tomato sauce
- 2 cups (480 ml) low-sodium beef or chicken broth (or vegetable broth)
- 2 cups (200 g) dry elbow macaroni or other short pasta
- 2 cups (200 g) shredded sharp or mild cheddar cheese
- Optional: 1 can (15 oz) black beans or kidney beans (drained/rinsed), 1 diced jalapeño
- Toppings: Sliced green onions, sour cream, crushed tortilla chips, fresh cilantro
Instructions
- Step 1
- 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 (about 4–5 minutes). Drain excess fat if needed.
- Step 2
- Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 3
- Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions with the spices.
- Step 4
- Pour in the diced tomatoes (with juices), tomato sauce, and broth. Stir well to combine.
- Step 5
- Add the dry macaroni and optional beans and/or jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer.
- Step 6
- Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 10–12 minutes).
- Step 7
- Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce is creamy and smooth.
- Step 8
- Taste and adjust seasoning with more salt or pepper if needed.
- Step 9
- Ladle into bowls and add desired toppings like green onions and sour cream. Serve hot.
Zusatztipps für die Zubereitung
For the best texture, ensure you use a large enough skillet so the macaroni can submerge in the liquid. If you choose to use whole wheat or gluten-free pasta, monitor the simmering time closely as these varieties may require a few extra minutes or slightly more liquid to reach the perfect al dente consistency.
Varianten und Anpassungen
This dish is incredibly flexible. To make it vegetarian, substitute the meat with plant-based ground or extra beans and use vegetable broth. If you want a deeper smoky profile, add 1/2 tsp of chipotle powder or a splash of your favorite hot sauce during the spice step. For a different cheesy profile, try Monterey Jack or pepper jack for a bit of extra melt and kick.
Serviervorschläge
Garnish each bowl with a dollop of sour cream, fresh cilantro, and sliced green onions for a fresh contrast to the rich cheese. Crushed tortilla chips provide a satisfying crunch that complements the soft pasta perfectly. For those who enjoy extra indulgence, a final sprinkle of shredded cheese on top right before serving is always a win.
Save Whether you are prepping meals for the week or looking for a fast dinner that hits all the right notes, this One-Pan High Protein Chili Mac is a reliable favorite. It’s hearty, nutritious, and undeniably delicious, proving that you don't need a lot of time or dishes to create a restaurant-quality meal at home.
Recipe FAQ
- → How can I make this dish suitable for vegetarians?
To prepare a vegetarian version, simply substitute the ground meat with plant-based ground or use a double portion of canned beans, such as black or kidney beans. Ensure you use vegetable broth instead of beef or chicken broth.
- → Can I use a different type of pasta than elbow macaroni?
Yes, absolutely! While elbow macaroni is classic for chili mac, you can use any short pasta like ditalini, small shells, or cavatappi. Just be sure to monitor the cooking time as it might vary slightly based on the pasta shape.
- → What are some ways to increase the heat or spice level?
For more heat, consider adding a diced jalapeño or serrano pepper along with the onions and garlic. You can also stir in a pinch of cayenne pepper, a dash of your favorite hot sauce, or a 1/2 teaspoon of chipotle powder with the other spices.
- → How should I store and reheat any leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you might find the pasta has absorbed a lot of the sauce. Add a splash of broth or milk to loosen it up and restore creaminess.
- → What are good cheese alternatives if I don't have cheddar?
While sharp or mild cheddar is traditional, you can experiment with other meltable cheeses. Monterey Jack, Colby, or a blend like Mexican cheese mix would work well. For a tangier flavor, a touch of cream cheese can also be stirred in at the end.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh, as pasta can absorb a lot of liquid and become mushy if left for too long. However, you can prep your ingredients, like dicing onions and mincing garlic, a day ahead to speed up cooking on the day.