Coney Chili Mac Casserole Recipe
This Coney Chili Mac Casserole is pure comfort food magic—a bubbling, cheesy mashup of all-American chili and classic mac and cheese, with just the right balance of smoky, savory, and just a touch of sweetness. It’s the kind of dish that gets everyone gathered around the table, vying for seconds, and happily scraping up every last bit. Each forkful brings together tender macaroni, meaty chili, melty cheddar, and a hint of tang, making this a casserole you’ll crave on cozy nights or whenever you want a dose of nostalgia. Trust me, this recipe is destined to become a beloved family favorite!
Ingredients You’ll Need
The beauty of Coney Chili Mac Casserole is in its simple, honest ingredients—each one playing a starring role in building layers of flavor, color, and that irresistible cheesy bite. Gather these pantry and fridge staples, and you’ll be amazed how they come together into something truly memorable.
- Elbow macaroni (8 ounces): Choose classic elbows for that perfect, tender bite that soaks up all the saucy goodness.
- Olive oil (1 tablespoon): A little drizzle helps brown the beef and build up savory flavors from the start.
- Ground beef (1 pound): The heart of the casserole—choose 80/20 for just enough richness without being greasy.
- Small onion, diced (1): Adds sweet flavor and a bit of texture, melting right into the sauce.
- Garlic cloves, minced (2): Just a couple of cloves create big, aromatic impact—don’t skip!
- Tomato sauce (1 can, 15 oz): Forms the tangy, savory backbone of the chili mixture.
- Chili with beans (1 can, 15 oz): Boosts protein and brings that classic chili flavor to every bite.
- Ketchup (1/4 cup): Adds a subtle sweetness and thickness—trust the process!
- Yellow mustard (1 tablespoon): This little squeeze gives the classic coney flair and a mellow tang.
- Worcestershire sauce (1 tablespoon): Deepens the savoriness and brings a pop of umami.
- Chili powder (1 teaspoon): Rounds out the chili taste—feel free to add a pinch more for extra kick.
- Smoked paprika (1/2 teaspoon): A hint of smokiness takes the flavor up a notch—such a difference-maker!
- Salt (1/2 teaspoon): Essential for balancing flavors—taste and adjust if you like.
- Black pepper (1/4 teaspoon): Adds warmth and just the right touch of spice.
- Shredded cheddar cheese (2 cups): The ooey-gooey crown on top—use sharp cheddar for bold flavor!
- Chopped green onions (1/4 cup, for garnish): Fresh and colorful, these brighten every serving beautifully.
How to Make Coney Chili Mac Casserole
Step 1: Boil the Macaroni
Set a big pot of salted water to boil, then cook your elbow macaroni until just al dente—about 7 to 8 minutes. You want the noodles tender but still holding their shape, since they’ll bake a bit more in the oven. Drain and set aside, and get excited—the fun part’s about to begin!
Step 2: Brown the Beef and Onion
In a large skillet over medium-high heat, heat up the olive oil. Toss in the ground beef and diced onion, and cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft and fragrant. This step fills the kitchen with savory aromas and sets the delicious base for your Coney Chili Mac Casserole. If there’s any excess fat, go ahead and drain it off.
Step 3: Add Garlic and Build the Sauce
Sprinkle in the minced garlic and let it sizzle for about 30 seconds—just until it’s fragrant and barely golden. Now, add in the tomato sauce, chili with beans, ketchup, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper. Stir it all together and let the mixture simmer gently for 5 minutes, so the flavors can meld and thicken beautifully.
Step 4: Combine with Pasta and Cheese
Time for maximum cheesy, chili magic: Stir in the cooked macaroni and half of your shredded cheddar (about 1 cup), mixing thoroughly so every noodle gets coated in that rich, hearty sauce. This is the soul of Coney Chili Mac Casserole, and you’ll want every spoonful loaded with sauce and that gooey cheese!
Step 5: Assemble and Bake
Pour the irresistible mixture into a greased 9×13-inch baking dish and sprinkle the remaining cheddar cheese evenly on top. Bake uncovered in your preheated 350°F oven for 20 minutes, until the casserole is bubbling hot and the cheese is gorgeously melted. While it bakes, the flavors deepen and meld, giving the dish that homey casserole vibe everyone loves.
Step 6: Finish and Garnish
As soon as it comes out of the oven, shower the top with chopped green onions for freshness and a pop of color. Let it cool for just a few minutes before digging in—because nothing says hearty comfort like a steaming helping of Coney Chili Mac Casserole!
How to Serve Coney Chili Mac Casserole
Garnishes
The finishing touch can really elevate each serving! Try sprinkling over extra chopped green onions, a dollop of sour cream, or some diced jalapeños for those who love a little heat. If you have kids at the table, a little extra shredded cheese or even some crunchy fried onions can make it even more irresistible.
Side Dishes
While this casserole is a one-dish wonder, it plays well with sides. Serve with a simple green salad tossed in a bright vinaigrette or some roasted vegetables for a balanced meal. Warm, crusty bread or classic garlic toast makes it extra comforting—and is perfect for mopping up every last bit.
Creative Ways to Present
For parties or tailgates, scoop Coney Chili Mac Casserole into ramekins or serve in individual bowls for a personal touch. Make it fun with a DIY toppings bar: set out bowls of pickled jalapeños, chopped tomatoes, or crushed tortilla chips. It’s a crowd-pleaser no matter how you plate it!
Make Ahead and Storage
Storing Leftovers
Leftovers of Coney Chili Mac Casserole keep beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making tomorrow’s lunch just as tempting as dinner. Be sure to allow it to cool a bit before refrigerating to keep everything fresh and tasty.
Freezing
If you’re a meal prepper, you’ll love how well this dish freezes. Simply let it cool completely, then portion into freezer-safe containers. It’ll keep up to 2 months, making weeknight dinners a breeze—just thaw in the fridge overnight when you’re ready to enjoy.
Reheating
To reheat, cover with foil and warm in a 350°F oven until bubbling, or zap individual servings in the microwave. If it looks a little dry, a splash of water or milk before heating helps bring back that original creaminess and prevents the noodles from drying out.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is classic, small shells, rotini, or penne all work well and soak up the sauce beautifully. Just be sure to cook them al dente so they don’t get too soft during baking.
How can I make Coney Chili Mac Casserole spicier?
For a spicier version, stir in chopped jalapeños, add a dash of cayenne, or use hot chili powder. You can also serve with spicy hot sauce on the side for those who like to customize their heat level.
What’s the best way to make this ahead for a party?
Assemble the casserole up until baking, cover, and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed—just add a few extra minutes to the baking time if it’s going straight from fridge to oven.
Can I make Coney Chili Mac Casserole without beans?
Yes! If you prefer a bean-free dish, use a can of plain chili or make your own beanless chili mixture. The casserole will still be hearty and packed with flavor.
Is there a way to lighten up the recipe?
For a lighter twist, swap in ground turkey or chicken and use reduced-fat cheddar. You could also sneak in some sautéed bell peppers, zucchini, or mushrooms for added veggies without sacrificing that classic taste.
Final Thoughts
If you’re searching for a guaranteed family hit or just a cozy dish to share with people you love, Coney Chili Mac Casserole delivers every time. Bring it to your table and get ready for lots of smiles, empty plates, and repeat requests—it just might become your new go-to comfort meal!
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Coney Chili Mac Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Coney Chili Mac Casserole is a comforting and flavorful dish that combines the best of chili and macaroni and cheese in one hearty casserole. Perfect for a family dinner or potluck, this easy-to-make dish is sure to become a favorite.
Ingredients
Main Ingredients:
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) chili with beans
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Garnish:
- 1/4 cup chopped green onions for garnish
Instructions
- Preheat oven to 350°F. Cook macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium-high heat, heat olive oil and cook ground beef and onion until beef is browned and onion is softened, about 5–6 minutes. Drain excess fat if necessary.
- Stir in garlic and cook for 30 seconds. Add tomato sauce, chili with beans, ketchup, mustard, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper. Simmer for 5 minutes to allow flavors to blend.
- Stir in cooked macaroni and 1 cup of the cheddar cheese until combined. Transfer mixture to a greased 9×13-inch baking dish, sprinkle with remaining cheese, and bake uncovered for 20 minutes or until bubbly and cheese is melted.
- Garnish with green onions before serving.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the chili mixture.
- This casserole reheats well and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
