Oh my gosh, you have to try my Coney Chili Mac Casserole! It’s the ultimate comfort food mashup—like your favorite chili and mac and cheese had a delicious baby. I first made this on a crazy weeknight when my kids were begging for something hearty, and now it’s our go-to dinner when we need a hug in a dish. The best part? It comes together in under an hour with simple pantry staples. That tangy tomato-chili sauce clinging to tender macaroni, topped with melty cheddar… trust me, you’ll want to lick the spoon clean. Even my picky eater asks for seconds!

Why You’ll Love This Coney Chili Mac Casserole

Listen, this isn’t just another casserole – it’s pure weeknight magic! Here’s why it’ll become your new favorite:

• Effortless comfort: Brown some beef, dump in cans, stir – done! You’re 45 minutes away from cheesy, chili-spiced perfection
• Pantry superhero: Uses ingredients you probably have right now (those lonely cans of beans in your cabinet? They’re stars now)
• Hungry crowd pleaser: Hearty enough for growing teens but cozy enough for comfort food cravings
• Your rules: Want it spicier? Add jalapeños! Lighter? Swap turkey. It’s like a culinary choose-your-own-adventure
• Leftover gold: Tastes even better reheated (if it lasts that long!)

Seriously, it’s the dinner equivalent of sweatpants – reliably comforting and impossible not to love.

Coney Chili Mac Casserole Ingredients

Here’s everything you’ll need to make this cozy masterpiece – and trust me, don’t skimp on that cheese! I’ve made this enough times to know these measurements are perfect:

• 1 lb ground beef (the 80/20 blend gives the best flavor)
• 1 medium onion, diced (about 1 cup – I like yellow for sweetness)

Those magic cans:

• 1 (15 oz) can chili beans (don’t drain – that saucy liquid is gold!)
• 1 (15 oz) can tomato sauce
• 1 (10 oz) can diced tomatoes with green chilies (Rotel works great)
• 2 cups elbow macaroni, cooked al dente (measure AFTER cooking)

The flavor makers:

• 1 tbsp chili powder (I use mild, but spicy folks can add more)
• 1 tsp each garlic powder and cumin
• Salt and pepper to taste (I do about ½ tsp salt)
• 1 cup shredded cheddar cheese (sharp is my fave, but any works)

See? Mostly stuff you’ve already got in the pantry – dinner miracles await!

How to Make Coney Chili Mac Casserole

Alright, let’s get this cozy masterpiece in the oven! I promise it’s easier than remembering to water your houseplants (and way more rewarding). Follow these simple steps, and you’ll have bubbling cheesy comfort in no time.

Preparing the Chili Mixture

First, crank that oven to 350°F – we’re preheating while we work! Grab your favorite deep skillet (mine’s that trusty cast iron one) and brown the ground beef with the diced onion over medium heat. Oh, that sizzle! Once the beef’s no longer pink (about 5-7 minutes), drain off most of the fat – leave just a tablespoon for flavor. Now the fun part: dump in those cans of chili beans (juice and all!), tomato sauce, and diced tomatoes with chilies. Stir in the chili powder, garlic powder, cumin, salt, and pepper. Let it bubble away for 10 minutes – that simmer time is when the magic happens and all those flavors become best friends.

Assembling and Baking the Casserole

Time to bring it all together! Fold in your cooked macaroni until every noodle’s coated in that gorgeous chili sauce. Pour everything into a greased 9×13 baking dish (or whatever casserole dish you’ve got – no perfection needed here). Top with that glorious cheddar cheese – I’m generous here because, well, cheese. Bake for 20 minutes at 350°F until the edges are bubbling and the cheese turns golden with those irresistible little brown spots. Your kitchen will smell like a Midwest diner in the best possible way. Let it sit for 5 minutes before serving (if you can wait that long!) so it sets up perfectly.

Tips for the Best Coney Chili Mac Casserole

Want to make this casserole even better? Here are my tried-and-true tips! First, if you like it spicy, toss in some chopped jalapeños or a dash of hot sauce – it gives it a nice kick. For a lighter option, swap ground beef for ground turkey – it’s just as delicious. And don’t forget to let it rest for 5 minutes after baking! That little wait helps the flavors settle and makes it easier to serve. Trust me, it’s worth the patience!

Coney Chili Mac Casserole Variations

This casserole is seriously versatile – it’s like the Swiss Army knife of comfort food! Here are some easy twists to keep it exciting. Add a cup of corn kernels for a sweet crunch, or swap cheddar for pepper jack if you’re feeling spicy. Want to go meatless? Use plant-based ground meat or just double up on the beans. Got leftover veggies? Toss in some diced bell peppers or zucchini. The possibilities are endless, so make it your own!

Serving Suggestions for Coney Chili Mac Casserole

This casserole is a full meal on its own, but you know I love going the extra mile! For the ultimate comfort food experience, serve it with warm garlic bread to scoop up every cheesy bite. A crisp green salad cuts through the richness perfectly – my go-to is romaine with a simple vinaigrette. And don’t forget the sour cream for dolloping on top! If you’re feeling fancy, a cold root beer or iced tea makes the perfect nostalgic pairing. Trust me, your dinner table will look like a 1950s diner in the best possible way.

Storing and Reheating Coney Chili Mac Casserole

Oh honey, let’s talk leftovers – because this casserole might actually taste better the next day! Just pop any leftovers in an airtight container and they’ll keep beautifully in the fridge for up to 3 days. When reheating, my secret is adding a splash of water before popping it in the microwave (this keeps it from drying out). For the oven method, cover with foil and warm at 350°F for about 15 minutes until heated through. The cheese gets extra gooey on round two – it’s like a delicious bonus!

Coney Chili Mac Casserole FAQs

Can I freeze this casserole? Absolutely! Just assemble everything (without baking), wrap tightly in foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed – you might need an extra 5-10 minutes.

How can I make it spicier? Oh honey, turn up the heat! Add diced jalapeños when browning the beef, use hot chili powder, or stir in a teaspoon of cayenne pepper. My family loves it when I drizzle hot sauce over the cheese topping before baking.

Can I use different pasta shapes? Of course! While elbow macaroni’s classic, shells hold the sauce beautifully, and rotini adds fun texture. Just stick to about 2 cups cooked pasta – no need to be exact.

Is there a vegetarian version? You bet! Swap the beef for plant-based crumbles or another can of beans (black beans work great). The chili flavor still shines through!

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary by brand (and let’s be real, who actually measures cheese perfectly?). For one generous serving (about 1 cup), you’re looking at:

• 420 calories (comfort food, not diet food!)
• 18g fat (8g saturated – that’s the good cheese talking)
• 24g protein (thanks, beef and beans!)
• 42g carbs (mostly from those dreamy macaroni noodles)

Remember, these values might shift if you tweak ingredients – but honestly? Some meals are worth every delicious calorie.

Irresistible 45-Minute Coney Chili Mac Casserole Bliss

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• Author: ushinzomr
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A hearty and comforting casserole combining chili and macaroni for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 1 can (15 oz) chili beans
• 1 can (15 oz) tomato sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups elbow macaroni, cooked
• 1 cup shredded cheddar cheese
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350°F.
2. Brown ground beef and onion in a skillet over medium heat.
3. Drain excess fat and add chili beans, tomato sauce, diced tomatoes, chili powder, garlic powder, cumin, salt, and pepper.
4. Simmer for 10 minutes.
5. Mix cooked macaroni into the chili mixture.
6. Transfer to a greased casserole dish and top with shredded cheese.
7. Bake for 20 minutes or until cheese is melted and bubbly.

Notes

• For extra spice, add hot sauce or jalapeños.
• Leftovers can be refrigerated for up to 3 days.
• Substitute ground turkey for a lighter option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 65mg

Keywords: Coney Chili Mac Casserole, comfort food, easy dinner