The Best Homemade Cheesy One-Pot Chili Mac Recipe

Makes: 6 Servings
Per Serving: 44g Protein | 315 Cal

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Consider this recipe my gift to you in 2025 because it’s that good. If you’re looking for a comforting, protein-packed meal that satisfies your cravings while keeping you on track with your health goals (duh, who isn’t?), then this one-pot healthy homemade chili mac recipe is exactly what you need! It’s a hearty one-pot dish loaded with bold flavors, extra protein, and creamy cheesy goodness—perfect for meal prep or a cozy family dinner.

We all know that traditional mac and cheese is the ultimate comfort food, but we don’t typically consider mac and cheese recipes to be a healthy dish, particularly if we have specific health goals. That’s why this recipe is a game-changer. The only pasta I ever even consider using in my cooking is Kaizen—because while it’s of *course* high in protein, it’s also high in fiber, and low in carbohydrates making it a healthy and extremely filling meal that you never have to feel guilty about eating! For this recipe, we are using Kaizen Mac & Cheese (made from gf pasta!), so you’re not only getting that rich, cheesy flavor you love, but you’re also fueling your body with high-quality protein to keep you feeling full and satisfied for longer.

*Get 20% off Kaizen products with my code, PROTEINSNACKQUEEN*

But don’t just take my word for it, here’s how Kaizen Mac & Cheese stacks up against other popular prepared options:

• Goodles Mac & Cheese: 270 calories | 15g protein | 7g fiber | 48g carbs

• Kraft Mac & Cheese: 350 calories | 10g protein | 1g fiber | 50g carbs

• Kaizen Mac & Cheese: 270 calories | 25g protein | 15g fiber | 25g carbs

Seriously brilliant, I love this brand!

This recipe has the perfect balance of indulgence and nutrition. Aside from the noodles, it’s packed with lean ground beef, nutrient-dense veggies, and a savory spice blend that brings a smoky, chili-inspired kick to your classic (and, let’s face it, sometimes boring) mac and cheese. Plus, I added a secret ingredient—blended cottage cheese—for an extra creamy texture without piling on the calories.

Whether you’re cooking for your family, meal prepping for the week, or just craving something hearty and satisfying, this Chili Mac & Cheese is a must-try.

Why You'll Love This High-Protein Chili Mac Recipe

• Packed with protein: Each serving of this filling, cheesy chili mac contains 44g of protein, making it a great choice for those looking to hit their daily protein goals (or just generally trying to eat more protein and fiber).

• Comes together in just one pot: One pot means way less clean-up and way more time spent enjoying your meal.

• Easy to customize: This recipe is great for sneaking in hidden veggies if you’re cooking for kids or picky eaters. You can also alter the spice level or use a different protein source (ground turkey, chicken, or even tofu crumbles would be delicious!) to make the recipe your own.

Ingredients

• 1 tablespoon avocado oil or olive oil

• 1 yellow onion, diced

• 1 pound of ground beef (lean)

• 3 cups diced bell peppers or 1 bag of frozen bell peppers

• 1 tablespoon minced garlic

• 1 (4 oz) can of green chiles

• 2 chipotle peppers in adobo, chopped

• 2 tablespoons chili powder

• 2 teaspoons paprika

• 2 teaspoons cumin

• 2 teaspoons salt

• Black pepper, to taste

• 1 (15 oz) can of tomatoes

• 1-1.5 cups shredded sharp cheddar cheese, Mexican cheese blend, or pepper jack(divided in half)

• 1 cup bone broth, chicken broth, or beef broth

• 1 box Kaizen Mac & Cheese (including the cheese packet)

• 1/2 cup blended cottage cheese (optional, for extra creaminess)

• Garnishes: Fresh cilantro and green onion

Instructions

1. Cook the beef: Heat 1 tablespoon of avocado oil or olive oil in a large pot or Dutch oven over medium heat. Add the diced onion to the bottom of the pot and sautè for 2-3 minutes until translucent, stirring occasionally. Add the ground beef to the pot and cook until browned and cooked through, breaking it up with a spatula or wooden spoon as it cooks.

2. Add peppers and spices: When the beef is fully cooked, add the bell peppers, garlic, green chiles, chipotles in adobo (plus a little sauce), chili powder, paprika, cumin, and salt to the pot. Stir to combine, then let the chili mixture simmer for about 5-10 minutes to help the flavors meld.

3. Stir in the tomatoes and bone broth: Add the diced tomatoes (with the liquid from the can!), 1 cup of the shredded cheese, and the bone broth. Give everything a good stir and bring it to a low boil.

4. Add the noodles: Add the Kaizen Mac and Cheese noodles to the mixture. Cook for about 10 minutes or until the pasta is al dente. Don’t overcook the noodles because they’ll continue to cook while you make the rest of the recipe!

5. Stir in the cheese: Once the noodles are almost done cooking, add the cheese powder packet, the blended cottage cheese (if using, but I think you should!), and half of the remaining cheese. Turn the heat down to medium-low and cook for about 2-5 more minutes, letting the cheese melt and the sauce thicken. Taste and adjust seasoning if needed. Sprinkle extra cheese on top of the pasta mixture.

6. Optional: Broil: If you like baked mac and cheese, turn on your broiler and either place the pot in the oven (if it’s oven-safe), or transfer the chili mac to a lightly greased baking dish in an even layer. Broil until the cheese melts and turns golden brown. It's the best part! Make sure to watch it closely because the broiler can burn things quickly.

7. Garnish and serve: Garnish the chili mac with chopped cilantro and sliced green onions (and hot sauce if you'd like) for your finishing touches and serve. Enjoy!

Nutritional Info (Per Serving - Makes 6 Servings)

• Calories: 315

• Protein: 44g

• Carbs: 18g

• Fat: 12g

My Best Chili Mac Pro Tips

• Don’t skip the blended cottage cheese: The blended cottage cheese makes the whole dish so creamy, without adding a ton of fat and calories. Make sure you use it! (Blend the cottage cheese in any blender or with an immersion blender until smooth and creamy. Then, it’s ready to go!)

• Don’t let the noodles overcook: Make sure you don’t overcook the noodles. It’s better to undercook them slightly since they’ll keep cooking as you finish the cheese sauce.

• For an extra crispy topping, finish it in the broiler: The crispy, cheesy topping of the broiled dish adds lots of texture. If you’re a baked mac and cheese fan, you won’t want to skip this step.

Watch the Tutorial

One Pot, High-Protein Chili Mac & Cheese

FAQs

• What can I use instead of ground beef?

  Rather than using ground beef, try ground turkey, tofu crumbles, ground chicken, or even lentils, kidney beans, or black beans.

• What kinds of vegetables would be good to add to this easy recipe?

  If you’re looking to add extra veggies, consider cauliflower rice, carrots, grated zucchini, diced mushrooms, puréed butternut squash, chopped spinach, peas, or whatever else you like.

• How should I store leftover chili mac?

  If you have leftover chili mac, let it cool, then pack it into an airtight container. Place it in the fridge and store for up to three days. You can also transfer to a freezer-safe bag or container and freeze for up to three months. When you’re ready to eat, gently reheat on the stove or in the microwave until it’s warmed through.

I hope you guys enjoy this hearty, protein-packed dish that seriously delivers on flavor, nutrition, and convenience! It's sure to become one of your favorite comfort foods. If you make it, let me know how it was in the comments! :)

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High-Protein, Low-Carb, One Pot Chili Mac and Cheese

Yield: 6

Author: Ashley aka The Protein Snack Queen

A perfect balance of indulgence and nutrition, this recipe is packed with protein, nutrient-dense veggies, and a savory spice blend that brings a smoky, chili-inspired kick to your classic (boring) mac and cheese.

Ingredients

• 1 box Kaizen Mac & Cheese (including the cheese packet)
• 1 lb ground beef (lean)
• 1-1.5 cups shredded cheese (divided in half)
• 2 adobo peppers, chopped
• 1 cup bone broth
• 1 (15 oz) can of tomatoes
• 1 (4 oz) can of green chilis
• 2 tbsp chili powder
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp salt
• 1 tbsp chopped garlic
• 1 whole onion, chopped
• 3 cups chopped bell peppers or 1 bag of frozen bell peppers
• 1/2 cup blended cottage cheese (optional, for extra creaminess)
• 1 tbsp cooking oil
• Garnishes: Fresh cilantro and green onion

Instructions

1. Step 1: Sauté the Onion and Beef. Heat a large pot over medium heat. Add 1 tablespoon of cooking oil and the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Add the ground beef and break it up with a spatula as it cooks. Cook until the beef is browned.
2. Step 2: Add the Peppers, Garlic, and Spices. Once the beef is cooked and the onions are soft, add the fire-roasted peppers (or fresh bell peppers), minced garlic, green chilis, adobo peppers (and some of their sauce), chili powder, paprika, cumin, and salt. Stir everything together and let the mixture cook for 5-10 minutes to develop the flavors.
3. Step 3: Add the Tomatoes, Cheese, and Bone Broth. Pour in the canned tomatoes (with their juice), 1 cup of shredded cheese, and the bone broth. Stir well to combine. Let the mixture come to a gentle boil.
4. Step 4: Cook the Pasta. Add the Kaizen Mac & Cheese pasta to the pot. Cook for about 10 minutes, or until the pasta is almost cooked to your desired texture. Be careful not to overcook, as the pasta will continue to cook in the next step.
5. Step 5: Add the Cheese Sauce. Once the pasta is nearly done, stir in the Mac & Cheese powder packet, the blended cottage cheese (if using), and half of the remaining shredded cheese. Lower the heat to medium-low and let the mixture cook for another 2-5 minutes, allowing the cheese to melt and the sauce to thicken.
6. Step 6: Broil (Optional). For a crispy, golden cheese topping, transfer the pot to the oven and broil for a few minutes until the cheese is bubbly and slightly browned. Keep a close eye on it to prevent burning.
7. Step 7: Garnish and Serve. Remove the pot from the oven and garnish with chopped cilantro and green onion. Serve hot and enjoy!

Nutrition Facts

Calories

315

Fat

12 g

Carbs

18 g

Protein

44 g