One-Pan High Protein Chili Mac | Creamy, Beefy & Quick Dinner

When the craving for something rich and comforting hits, nothing satisfies quite like a steaming bowl of chili mac and cheese.

It’s bold, cheesy, and brimming with smoky spice, yet all made in a single pot for minimal cleanup. The macaroni soaks up the savory chili base while cheddar melts into silky ribbons, coating every bite.

It’s the kind of dish that feels indulgent but is simple enough for any weeknight.

Ingredient Breakdown

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The magic of this dish lies in its balance—each ingredient pulls its weight:

Ground meat: Beef gives the dish hearty depth, while turkey keeps it lighter without sacrificing flavor.

Onion & garlic: Classic aromatics that lay the foundation of savory richness.

Spices: Chili powder, cumin, and smoked paprika bring warmth, smokiness, and just enough heat.

Tomatoes & broth: A mix of diced tomatoes, tomato sauce, and broth makes the saucy backbone that cooks the pasta right in.

Pasta: Elbow macaroni is traditional, but any short pasta can work.

Cheese: Shredded cheddar transforms everything into creamy, gooey comfort.

Optional garnishes like beans, jalapeños, or green onions let you dress it up, whether you want more heat, extra protein, or a fresh bite to cut through the richness.

The Right Protein for You

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Ground beef brings classic chili flavor, but it’s far from the only option. Ground turkey offers a leaner twist, while ground chicken provides a lighter base that still holds the spices well.

If you like a kick, crumbled spicy sausage works beautifully. Vegetarians aren’t left out either—swap in black beans and kidney beans for a plant-based version that’s just as hearty and satisfying.

Picking the Perfect Pasta

Elbow macaroni is the obvious star—it cooks quickly, absorbs flavor, and has the ideal shape to cling to cheesy sauce.

But if you’re out, rotini or small shells make excellent substitutes. Whole wheat pasta works for those who want a little more fiber, while gluten-free pasta is a smart swap if needed.

The only adjustment? Keep an eye on cooking time since different pastas soften at different rates.

The Cheese Question

Sharp cheddar is a top pick because its bite cuts through the richness of the chili base. Mild cheddar, on the other hand, gives you that ultra-creamy melt.

For adventurous cooks, mixing cheeses takes this up a notch—Monterey Jack for meltiness, pepper jack for heat, or even a handful of mozzarella for gooey stretch. One important tip: shred your cheese from a block.

Pre-shredded cheeses often contain anti-caking agents that stop it from melting smoothly.

Heat Levels and Spice Tweaks

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This dish’s flavor is built on smoky chili powder and cumin, but you can easily adjust the firepower.

If you want it mild, stick to the base blend. For medium heat, stir in a diced jalapeño or a pinch of cayenne pepper. Love it hot? Chipotle powder or a splash of hot sauce turns up the burn without overwhelming the cheesy base.

The beauty of chili mac is how well it takes on your personal spice profile.

Why One-Pot Wins

Cooking pasta in the same pot as the chili base does more than cut down on dishes—it infuses every noodle with flavor.

The starch from the pasta thickens the sauce, so by the time the cheese is stirred in, you get a dish that’s creamy, cohesive, and deeply flavored.

Plus, it goes from stove to table in about 30 minutes, making it an unbeatable weeknight solution.

Custom Toppings and Mix-Ins

Part of the fun comes at the table. Some like to top their bowl with fresh green onions for brightness.

Others prefer a dollop of sour cream to mellow the heat. Crushed tortilla chips add crunch, extra jalapeños keep it fiery, and beans stretch the dish to serve more people.

For a crowd, you can even set up a chili mac bar with bowls of toppings so everyone builds their own perfect version.

What to Serve Alongside

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While chili mac can easily be a one-bowl meal, a light side dish balances the richness. A crisp green salad with tangy vinaigrette cuts through the creaminess.

Roasted veggies like broccoli or zucchini offer freshness and color. And for game day or casual gatherings, cornbread makes a natural partner—it soaks up the sauce and adds a sweet contrast.

Storage and Reheating

Leftovers never go to waste here. Store cooled chili mac in an airtight container in the fridge for up to four days.

To reheat, add a splash of broth or milk before warming on the stove or in the microwave to keep the pasta creamy instead of dry.

For longer storage, freeze portions for up to two months. When ready to enjoy again, thaw in the fridge overnight and reheat gently.

Common Questions About One-Pot Chili Mac and Cheese

What type of meat works best for this recipe?

You can use either ground beef or ground turkey. Beef provides a richer, more traditional flavor, while turkey makes the dish lighter. Both cook similarly and absorb the spices well.

Can I make this recipe vegetarian?

Yes, you can substitute the meat with plant-based ground alternatives or a combination of beans and vegetables. Adjust the broth and seasoning to maintain flavor.

What pasta can I use if I don’t have elbow macaroni?

Other short pasta shapes like penne, rotini, or shells work well. The cooking time may vary slightly, so check for doneness before serving.

How spicy is this chili mac and cheese?

The recipe has a mild to moderate heat from the chili powder and optional jalapeños. You can adjust the chili powder or skip the jalapeños to suit your preferred spice level.

Can I prepare this dish in advance?

Yes, you can cook it ahead and store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. For longer storage, freeze for up to 2 months.

How do I keep the cheese creamy when reheating?

Reheat over low heat and add a splash of milk or broth if needed. Stir frequently to prevent the cheese from separating or becoming grainy.

Are there any suggested toppings?

Common toppings include beans, sliced jalapeños, and chopped green onions. You can also add sour cream, avocado, or crushed tortilla chips for extra texture and flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure your broth and tomato products are gluten-free. The flavors remain largely the same.

What can I do if the pasta absorbs too much liquid before it’s cooked?

Add a bit more broth or water, a little at a time, until the pasta reaches your desired tenderness. Stir occasionally to prevent sticking.

Can I make this in a slow cooker or Instant Pot?

Yes, brown the meat and sauté the onions and garlic first, then combine all ingredients in a slow cooker on low for 2–3 hours. For an Instant Pot, use the sauté function for meat and vegetables, then pressure cook the pasta with liquids for 4–5 minutes. Stir in cheese after cooking.