High Protein Chili Mac (Printable Version)

Hearty one-pot meal with ground beef, pasta, smoky spices, and gooey cheddar. Ready in 30 minutes, customizable.

# What You'll Need:

→ Protein

01 - 1 pound ground beef, turkey, chicken, or plant-based ground

→ Aromatics

02 - 1 medium onion, diced
03 - 3 cloves garlic, minced

→ Spices

04 - 2 tablespoons chili powder
05 - 1.5 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon salt, plus more to taste
08 - 0.5 teaspoon black pepper

→ Sauce Base

09 - 1 can (14.5 ounces) diced tomatoes, undrained
10 - 0.5 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth

→ Pasta

12 - 2 cups dry elbow macaroni or short pasta, gluten-free if needed

→ Cheese

13 - 2 cups shredded sharp or mild cheddar cheese

→ Optional Additions

14 - 1 can (15 ounces) black beans or kidney beans, drained and rinsed
15 - 1 jalapeño pepper, diced

→ Toppings

16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheddar cheese
20 - Fresh cilantro

# Directions:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking it apart with a spoon for approximately 4-5 minutes. Drain excess fat if necessary.
02 - Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the meat and onions. Stir thoroughly to coat all ingredients with the spice blend.
04 - Pour in diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine all ingredients.
05 - Add dry macaroni, beans, and jalapeño if using. Stir to combine, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, approximately 10-12 minutes.
07 - Remove from heat. Sprinkle shredded cheddar cheese evenly over the pasta, then stir until completely melted and sauce becomes creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into serving bowls. Add desired toppings including green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while hot.

# Additional Tips::

01 -
  • The whole thing comes together in one pot, which means minimal cleanup when you're already exhausted.
  • It's loaded with protein but tastes indulgent enough to feel like a treat, not a sacrifice.
  • You can customize it however you want—swap proteins, add beans, crank up the heat with jalapeños or chipotle.
02 -
  • Don't skip browning the meat properly—rushing this step costs you serious flavor foundation that cheese can't fix later.
  • If your pasta seems dry when it finishes cooking, the liquid absorbed unevenly; stir in a splash of broth to loosen it up before the cheese goes in, or you'll end up with a clumpy mess instead of a creamy sauce.
  • Freshly shredded cheese melts infinitely better than the pre-shredded kind, which has anti-caking agents that prevent smooth melting.
03 -
  • Use low-sodium broth so you can control the saltiness; store-bought broth is often surprisingly salty and can overpower a dish this simple.
  • If you're cooking for people with different spice tolerances, set aside some plain pasta and sauce before adding the chili powder, then let everyone season their own bowl.
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