Let Me Tell You About This Coney Chili Mac Casserole
Okay, so you know those nights when you come home, it’s cold or rainy, and all you want is food that basically hugs you back? That’s when I make this Coney Chili Mac Casserole. Honestly, the first time I made it, I was half tempted to just eat the chili right out of the pot before even getting to the casserole part (and, um, maybe I did sneak a few spoonfuls). This is one of those recipes that always feels a bit like a Midwest potluck—messy, cheesy, and, weirdly, sort of magical in how it disappears from the pan. My cousin once called it “the casserole with the personality crisis” because it can’t decide if it’s chili, mac, or a hot dog stand in a dish. But hey, that’s the charm, right?
Why You’ll Love This (Or, Why I Keep Making It)
I make this when I want something fast-ish that tastes like it took way more effort (it didn’t). My family goes nuts for this because it’s basically their favorite ballpark flavors mashed together. Also, it’s forgiving—like, if you burn the bottom a little, just call it “caramelized.” Oh, and on those rare weeks when I actually meal prep, this is one of those dishes that, weirdly, tastes even better the day after (if there’s any left, which is almost never). To be honest, the only part that used to annoy me was boiling the noodles separately, but actually, I find it works better that way—no gloopy pasta mess.
What You’ll Need (and What I Sometimes Swap)
- About 225g (8 oz) elbow macaroni (sometimes I use shells; or honestly, whatever pasta is lingering in my pantry)
- 500g (a bit over a pound) ground beef (turkey works in a pinch, though my uncle would protest)
- 1 onion, diced—yellow or white, doesn’t really matter
- 2-3 garlic cloves, minced (I’ve totally used pre-minced from a jar; shh, don’t tell my neighbor)
- 1 can (15 oz) tomato sauce (My grandmother always insisted on Hunt’s, but store brand totally works)
- 1 can (15 oz) chili beans—sometimes I use kidney beans if I forgot to buy chili beans
- 2 tbsp chili powder (I tend to eyeball this, so go with your gut)
- 1 tsp smoked paprika (regular paprika is fine)
- 1 tsp cumin
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese (I won’t judge if you use the bagged stuff)
- Optional: sliced green onions, jalapeños, or crushed corn chips (for topping)
- Optional: 2-3 hot dogs, sliced up (It’s… well, it’s a choice. Some days I’m in the mood, some days not.)
What To Do: My (Mostly) Uncomplicated Steps
- First, set your oven to 180°C (350°F). Get a biggish casserole dish ready—mine’s an old Pyrex, but anything oven-safe will do.
- Boil the macaroni in salted water until it’s just barely done, probably 1-2 minutes less than the package says. Drain and set aside. (This is usually when I realize I forgot to chop the onion!)
- In a big skillet, brown the ground beef over medium heat. Drain the fat if you want, or keep it for flavor—I won’t tell. Toss in the onion and garlic and let them cook until things smell amazing (about 3-4 minutes).
- Add tomato sauce, chili beans (juice and all), chili powder, paprika, cumin, and a solid pinch of salt and pepper. Stir it all together, then let it bubble for maybe 5 minutes. Don’t worry if it looks a bit gloopy; it sorts itself out.
- (Optional) Stir in those sliced hot dogs here if you’re feeling wild. I usually do this when my nephew is visiting because it makes him laugh.
- Add the cooked macaroni and give everything a good mix—this is where I always sneak a taste, you know, for quality control.
- Dump the whole glorious mess into your casserole dish. Pile all the shredded cheese on top. You can add extra cheese, too; no judgement. Bake (uncovered) for about 20-25 minutes, until it’s bubbly and the edges are just starting to get those little browned bits (my favorite part, honestly).
- If you want, throw on green onions, jalapeños, or corn chips right before serving.
Some Notes (a.k.a. What I’ve Learned the Ridiculous Way)
- If you use whole wheat pasta, it does hold up better for leftovers, but, and I can’t explain this, it never tastes quite as comforting.
- I once forgot the cheese on top. Didn’t get complaints—just confused looks. Don’t skip the cheese.
- I tend to think the chili part is even better if you make it ahead and let the flavors mingle overnight, but that’s only happened twice in my house.
Variations I’ve Tried (Some Hits, One Miss)
Okay, so once I swapped the beef for mushrooms to make it veggie. It was fine. Actually, it was pretty good—add a splash of soy sauce for extra depth. I also tried adding diced bell pepper, which was a win. One time I tried “healthifying” it with Greek yogurt instead of cheese… and I, uh, wouldn’t recommend it. Some things just need cheese.
Don’t Stress If You Don’t Have All the Equipment
I use a big skillet and a casserole dish, but once my skillet was dirty so I used a large saucepan. Worked fine. If you don’t have a casserole dish, use any oven-safe pan—hey, I even used a Dutch oven once. The world didn’t end.
Keeping Leftovers (If You’re Lucky)
This keeps in the fridge for up to three days, covered. Though honestly, in my house, it never lasts more than a day. If you’re one of those weirdly disciplined people, you can freeze portions in containers. Reheat in the microwave or oven; maybe add a splash of water if it looks dry.
How We Eat It (And Sometimes Argue About It)
We usually load bowls and add a handful of corn chips—my husband’s idea, but it’s genius. Sometimes we serve it with a green salad so we can pretend we’re being healthy. My aunt insists on ketchup (I don’t get it, but maybe give it a try?).
Pro Tips I Learned the Hard Way
- Don’t rush the cheese melting. I once pulled it out too early and the cheese was rubbery. Let it get bubbly and golden at the edges.
- If you try to mix everything in the casserole dish instead of the skillet, it just makes a mess. Trust me.
- And don’t overcook the pasta—mushy pasta is no friend to anyone.
FAQ (Real Questions, Real Answers… Sort Of)
Q: Can I make this ahead?
Yep! Just assemble, cover, and refrigerate. Bake it when you’re ready—maybe add 10 extra minutes if it’s cold from the fridge.
Q: What if I don’t eat beef?
Try ground turkey, chicken, or even crumbled tofu (with extra spices). Or that mushroom thing I mentioned above. Works a treat.
Q: Can you really freeze it?
You absolutely can, but, and I say this with all honesty, it rarely makes it to my freezer before someone eats it.
Q: Do you have to use elbow macaroni?
Not at all. I once used penne and my cousin said it tasted “fancier.” Use what you have; don’t overthink it.
And, just because someone once asked: no, you don’t need to serve it with a side of hot dogs (unless you want to go all out like these folks). But if you want to see another wild mac and cheese casserole, check out this one from Smitten Kitchen, which is bonkers good.
And that’s the kind of casserole you make when you want cozy, cheesy, slightly-chaotic comfort. Let me know how it goes for you, or if you find a twist that’s even better. (And if you manage to make it last till the next day, I tip my hat!)
Ingredients
- 12 oz elbow macaroni, uncooked
- 1 lb ground beef
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 can (15 oz) chili with beans
- 1 can (8 oz) tomato sauce
- 2 tbsp yellow mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Cook elbow macaroni according to package directions until al dente. Drain and set aside.
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3In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is soft. Drain excess fat.
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4Stir in chili with beans, tomato sauce, yellow mustard, garlic powder, salt, and pepper. Simmer for 5 minutes.
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5Combine cooked macaroni and chili mixture in the prepared baking dish. Top with shredded cheddar cheese.
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6Bake uncovered for 20 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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