Hearty Coney Chili Mac Casserole in 3 Simple Steps

Oh, you’re in for a treat with this Coney Chili Mac Casserole! It’s the ultimate comfort food mashup – all the heartiness of chili meets the cozy goodness of mac and cheese, all baked together under a golden blanket of melted cheddar. I swear, the first time I made this for my family, the kids went back for thirds and my husband licked the spoon clean!

This recipe takes me right back to my grandma’s kitchen, where she’d always say “good food should hug you from the inside.” She’d make her famous chili on Sundays, and I’d sneak bites of the macaroni she was prepping for Monday’s dinner. One snowy day, I combined them on a whim – and wow, was that a happy accident! Now it’s our go-to weeknight lifesaver when we need something satisfying fast. The best part? It comes together with simple ingredients you probably have in your pantry right now.

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Ingredients for Coney Chili Mac Casserole

Here’s everything you’ll need to make this comforting casserole sing! Trust me, the magic is in the simple, honest ingredients – just like Grandma used to keep in her pantry. I’ve grouped them so you can shop and prep without missing a beat:

• Meats: 1 lb ground beef (80/20 works best for flavor)
• Aromatics: 1 medium onion (diced), 2 cloves garlic (minced)
• Canned Goods: 15 oz tomato sauce, 15 oz kidney beans (drained!), 15 oz diced tomatoes
• Spices: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper
• Pasta & Cheese: 2 cups elbow macaroni (cooked al dente), 1 cup shredded cheddar (freshly grated melts better!)

See? Nothing fancy – just good, hearty ingredients that come together like old friends at a potluck!

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How to Make Coney Chili Mac Casserole

Alright, let’s get cooking! This casserole comes together in three simple stages – and I promise, each step fills your kitchen with the most amazing aromas. Just follow along and you’ll have a bubbling, cheesy masterpiece in no time!

Prep the Beef and Aromatics

First things first – crank that oven to 375°F so it’s nice and hot when we’re ready to bake. Now grab your favorite skillet (mine’s that trusty cast-iron number) and brown the ground beef over medium heat. Break it up with your spoon as it cooks – we want crumbles, not chunks! Once it’s no longer pink, drain off most of the fat (leave about a tablespoon for flavor).

Next comes the flavor foundation – toss in your diced onions and minced garlic. Stir them around until they’re soft and fragrant, about 3 minutes. Careful not to let the garlic burn! That bitter taste will haunt your casserole.

Simmer the Chili Base

Now the fun begins! Pour in the tomato sauce, drained kidney beans, and diced tomatoes with their juices. Sprinkle all those gorgeous spices right on top – chili powder, cumin, paprika, salt, and pepper. Give it a good stir and let it bubble away for 10 minutes. This simmer time is crucial – it lets all those flavors get to know each other and thickens the sauce perfectly.

Assemble and Bake

Time to bring it all together! Fold in your cooked macaroni until every noodle is coated in that rich chili goodness. Transfer everything to a 9×13 baking dish (no need to grease it) and shower the top with that glorious cheddar cheese. Pop it in the oven for 20 minutes – you’ll know it’s done when the edges are bubbling and the cheese turns golden with those irresistible crispy bits. Let it rest 5 minutes before serving (if you can wait that long!).

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Why You’ll Love This Coney Chili Mac Casserole

This casserole checks all the boxes for the perfect weeknight meal – here’s why it’s become my family’s favorite:

• Hearty comfort food – The ultimate mashup of chili and mac & cheese in one satisfying bite
• One-dish wonder – Less cleanup means more time to enjoy that second helping
• Spice it your way – Mild for kids or fiery for adults (just add cayenne!)
• Kid-approved – Even picky eaters can’t resist the cheesy goodness
• Leftover magic – Tastes even better the next day for lunch

Seriously, what’s not to love?

Tips for the Best Coney Chili Mac Casserole

After making this casserole more times than I can count, here are my can’t-miss tips for perfection:

• Spice wisely: Start with the recipe amounts, then taste and adjust – I often add an extra pinch of chili powder for more kick!
• Cheese matters: Skip the pre-shredded stuff – freshly grated cheddar melts into the dreamiest blanket.
• Pasta pro tip: Cook your macaroni 1 minute less than package says – it’ll finish cooking in the oven without getting mushy.
• Patience pays: Let it rest 5 minutes after baking so the flavors settle and you don’t burn your tongue on molten cheese (learned that hard way!).

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Ingredient Substitutions

Don’t stress if you’re missing something – this casserole is super flexible! Swap ground turkey for beef if you prefer (just add an extra tbsp of olive oil). Black beans work great instead of kidney beans for a slightly earthier taste. Need gluten-free? Use your favorite GF elbow pasta – it’ll still be delicious. The only non-negotiable? That melty cheese on top!

Serving Suggestions

Oh, let me tell you how we love to serve this casserole in my house! It’s practically a meal on its own, but a few simple sides take it to the next level. My family goes wild when I pair it with warm garlic bread – perfect for scooping up every last cheesy bite. For something fresh, a crisp green salad with tangy vinaigrette cuts through the richness beautifully.

Feeling adventurous? Top individual servings with pickled jalapeños for a spicy kick, or go all out with a toppings bar – sour cream, diced red onions, and fresh cilantro make it feel like a party. Honestly though? Some nights we just grab forks and dig right into the baking dish – no judgment here!

Storing and Reheating

This casserole keeps like a dream! Just pop any leftovers in an airtight container – they’ll stay fresh in the fridge for up to 3 days. When you’re ready for round two, reheat in the microwave (add a splash of water to keep it moist) or warm it back up in the oven at 350°F until bubbly again. Pro tip: The flavors actually deepen overnight – if you can wait that long!

Coney Chili Mac Casserole FAQs

Nutritional Information

Here’s the scoop on what’s in each comforting serving (estimates vary based on your exact ingredients): Approximately per serving – 450 calories, 18g fat, 45g carbs, and 25g protein. Not bad for a meal that tastes this indulgent!

Alright, my friend – it’s time to put this recipe to the test in your own kitchen! I can’t wait for you to experience the magic of this Coney Chili Mac Casserole. That first bite of cheesy, comforting goodness is going to make all your weeknight dinner worries disappear. Trust me, your family will be begging you to make this again before the leftovers are even gone!

Now I want to hear all about your casserole adventures – did you add extra spice? Try a fun cheese blend? Maybe your kids helped stir the pot? Drop your stories and photos in the comments below. And if you loved it as much as we do (which I know you will!), don’t forget to share the recipe with your fellow comfort food lovers. Happy cooking, and may your cheese always be perfectly melted!

Hearty Coney Chili Mac Casserole in 3 Simple Steps

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A hearty and flavorful casserole combining the best of chili and macaroni for a comforting meal.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups elbow macaroni, cooked
• 1 cup shredded cheddar cheese

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Instructions

1. Preheat oven to 375°F (190°C).
2. Brown ground beef in a skillet over medium heat. Drain excess fat.
3. Add onion and garlic, sauté until softened.
4. Stir in tomato sauce, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
5. Mix cooked macaroni into the beef mixture.
6. Transfer to a baking dish and top with shredded cheese.
7. Bake for 20 minutes or until cheese is melted and bubbly.

Notes

• For extra spice, add a pinch of cayenne pepper.
• Substitute ground turkey for a lighter version.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 60mg