Save to Pinterest This One-Pan High Protein Chili Mac is a hearty, creamy, and beefy one-pot meal that combines the best of chili and macaroni and cheese. Packed with protein, smoky spices, and gooey cheddar, this comforting dish is quick enough for any weeknight and completely customizable to suit your tastes. In just 30 minutes, you can have a family-favorite dinner on the table with minimal cleanup.
Save to Pinterest By cooking the dry pasta directly in the savory sauce base of tomatoes and broth, every noodle absorbs the rich, smoky flavors of the chili powder, cumin, and smoked paprika. This technique not only simplifies the process but creates a thick, starchy sauce that makes the final cheesy result incredibly creamy and satisfying.
Ingredients
- Protein: 1 lb (450 g) ground beef, turkey, chicken, or plant-based ground
- Aromatics: 1 medium onion (diced), 3 cloves garlic (minced)
- Spices: 2 tbsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper
- Sauce Base: 1 can (14.5 oz/400 g) diced tomatoes (undrained), 1/2 cup (120 ml) tomato sauce, 2 cups (480 ml) low-sodium beef, chicken, or vegetable broth
- Pasta: 2 cups (200 g) dry elbow macaroni or other short pasta (use gluten-free if needed)
- Cheese: 2 cups (200 g) shredded sharp or mild cheddar cheese
- Optional Add-Ins: 1 can (15 oz/425 g) black beans or kidney beans (drained and rinsed), 1 jalapeño (diced)
- Toppings: Sliced green onions, sour cream, crushed tortilla chips, extra shredded cheese, 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. Add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.
Zusatztipps für die Zubereitung
For extra smoky depth, add 1/2 tsp chipotle powder or a splash of hot sauce while browning the meat. Mixing in Monterey Jack or pepper jack cheese alongside the cheddar can provide even more melt and flavor. If you have leftovers, they keep well for up to 3 days in the fridge; simply add a splash of broth or milk when reheating to bring back the original creaminess.
Varianten und Anpassungen
To make this dish vegetarian, use canned beans or plant-based ground crumbles instead of meat, and substitute the meat broth for vegetable broth. For a gluten-free version, use gluten-free short pasta and adjust the simmering time according to the package instructions. You can also use whole wheat pasta for a boost in fiber.
Serviervorschläge
Serve the chili mac in deep bowls to keep it warm. Essential toppings include a dollop of sour cream, sliced green onions, and fresh cilantro for brightness. For a contrast in texture, top with crushed tortilla chips or extra shredded cheese. If you enjoy heat, don't forget the diced jalapeños or an extra splash of your favorite hot sauce.
Save to Pinterest This One-Pan High Protein Chili Mac is the ultimate solution for a quick, nutritious, and comforting meal. Whether you are meal-prepping or feeding a crowd, this 30-minute recipe delivers bold flavors and easy cleanup every time.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Replace the ground meat with plant-based crumbles or add an extra can of beans. Use vegetable broth instead of beef or chicken broth for a completely meatless version that's just as satisfying.
- → What pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works wonderfully. The key is using pasta that cooks evenly and holds sauce well in its curves and ridges.
- → How do I store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or milk to restore the creamy consistency, as the pasta will absorb more liquid overnight.
- → Can I make this spicy?
Add diced jalapeño during cooking or stir in chipotle powder for smoky heat. Hot sauce makes an easy addition at the end, and spicy toppings like fresh jalapeño slices or pepper jack cheese bring extra kick.
- → Why cook pasta directly in the sauce?
Cooking macaroni in the seasoned liquid allows the pasta to absorb flavors while releasing starch into the sauce. This creates a naturally thick, creamy texture without needing additional thickeners or heavy cream.
- → Can I freeze this dish?
Yes, though the pasta texture changes slightly after freezing. Portion cooled leftovers into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating with added broth.