Hey there, fellow food lovers! Are you ready for a casserole that’s so ridiculously comforting, it’ll make you want to wear your coziest pajamas and binge-watch your favorite show? Then get ready to meet your new best friend: Coney Chili Mac Casserole! This isn’t your grandma’s casserole (unless your grandma was a culinary genius, in which case, hats off to her!). This is a next-level upgrade, a flavor explosion of creamy, cheesy goodness infused with the savory heartiness of coney chili.

Imagine this: tender macaroni swimming in a rich, spicy chili sauce, all nestled under a blanket of melted cheddar cheese. Each bite offers a delightful dance of textures – the soft pasta, the juicy chili, the satisfying crunch of the topping (if you choose to add one!). And the taste? Oh, the taste! It’s a symphony of savory and sweet, spicy and comforting, all perfectly balanced to create an unforgettable culinary experience. This recipe is unbelievably easy to whip up – perfect for busy weeknights – yet delivers restaurant-quality results that will impress even the pickiest eaters. It’s the ultimate crowd-pleaser, guaranteed to leave everyone wanting more. Plus, the aroma alone will fill your kitchen with warmth and happy vibes. So gather your family and friends, and let’s dive into this delicious adventure together!

What You’ll Need

This Coney Chili Mac Casserole recipe calls for simple, pantry-friendly ingredients that you probably already have on hand. But don’t worry, even if you need to do a quick grocery run, it’s totally worth it! Here’s what you’ll need to create this masterpiece:

1 pound elbow macaroni: The classic choice for a macaroni casserole!
1 (28-ounce) can crushed tomatoes: Provides the base for our flavorful chili.
1 (15-ounce) can tomato sauce: Adds richness and depth of flavor to the chili.
1 (15-ounce) can chili beans, drained and rinsed: Kidney beans are traditional, but feel free to experiment!
1 (15-ounce) can coney sauce: This is the star of the show! Look for a good quality brand for the best flavor.
1/2 cup chopped onion: Adds a subtle sweetness and savoriness.
1 teaspoon ground cumin: A warm spice that complements the chili beautifully.
1/2 teaspoon garlic powder: Adds depth and richness to the chili.
1/4 teaspoon cayenne pepper (optional): For those who like a little extra kick!
2 cups shredded cheddar cheese: The ultimate cheesy topping!
1/4 cup chopped green onions (for garnish, optional): Adds a fresh pop of color and flavor.
Salt and black pepper to taste: To season perfectly to your liking.

Step-by-Step Instructions

Get ready to be amazed by how simple this recipe is! Here’s a step-by-step guide to create the most delicious Coney Chili Mac Casserole ever.

Preheat your oven to 375°F (190°C). This ensures the casserole cooks evenly and perfectly.
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. Tip: Don’t overcook the pasta, as it will continue to cook in the oven.
Make the chili: In a large saucepan, combine the crushed tomatoes, tomato sauce, chili beans, coney sauce, onion, cumin, garlic powder, and cayenne pepper (if using). Bring to a simmer over medium heat, stirring occasionally. Tip: If your chili is too thick, add a splash of water to thin it out. If it’s too thin, simmer uncovered for a few minutes to reduce the liquid.
Combine the macaroni and chili: Once the chili has simmered for about 10 minutes, stir in the cooked macaroni. Make sure the pasta is well coated in the chili sauce. Tip: Taste the chili and adjust the seasoning as needed. More cumin? More cayenne? Go for it!
Assemble the casserole: Pour the macaroni and chili mixture into a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly browned. Tip: Keep an eye on it! Ovens vary, so adjust baking time accordingly.
Garnish and serve: Garnish with chopped green onions (optional) and serve immediately. Tip: Let it rest for 5 minutes before serving to allow it to set slightly.

Tips for Success

To ensure your Coney Chili Mac Casserole turns out perfectly every time, here are a few helpful tips:

Don’t overcook the pasta: Al dente pasta is key. Overcooked pasta will become mushy in the casserole.
Use high-quality coney sauce: The flavor of the coney sauce is crucial to the overall taste of the casserole. Invest in a good brand.
Adjust the spice level: Feel free to add more or less cayenne pepper, depending on your preferred spice level.
Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Let it rest: Allowing the casserole to rest for a few minutes after baking allows the cheese to set and makes it easier to serve.

Variations to Try

This recipe is a fantastic base for endless culinary creativity! Here are some fun variations you can try:

Vegetarian: Substitute the chili beans with your favorite vegetarian chili beans or add other vegetables like bell peppers or corn.
Gluten-Free: Use gluten-free elbow macaroni.
Spice it up: Add a pinch of chili powder or a few dashes of your favorite hot sauce for an extra kick.
Cheesy upgrade: Mix different cheeses like Monterey Jack, pepper jack, or even a sprinkle of Parmesan for a more complex flavor profile.
Add-ins: Get creative with add-ins! Chopped bacon, browned ground beef, or even some shredded chicken would be delicious additions.

Storing and Reheating

Leftovers of this Coney Chili Mac Casserole are just as delicious as the first serving! Let it cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then portion it into freezer-safe containers. It will keep for up to 2 months in the freezer. To reheat, remove from the refrigerator or freezer and let it thaw overnight in the refrigerator. Reheat gently in the microwave or in a preheated oven at 350°F (175°C) until heated through. Tip: Add a splash of water or milk when reheating in the microwave to prevent drying out.

Frequently Asked Questions

Here are some frequently asked questions about this delicious Coney Chili Mac Casserole:

Q: Can I substitute the coney sauce? A: While coney sauce provides the signature flavor, you could experiment with other sauces like Worcestershire sauce or a smoky BBQ sauce for a different taste profile. However, it might alter the overall flavor significantly.
Q: How long does the casserole keep in the fridge? A: Stored properly in an airtight container, the casserole will last for up to 3 days in the refrigerator.
Q: Can I make this ahead of time? A: Yes! You can prepare the chili and macaroni mixture a day ahead. Assemble the casserole just before baking.
Q: What if I don’t have cayenne pepper? A: No worries! The cayenne pepper is optional. Omit it if you prefer a milder dish.
Q: Can I use different types of pasta? A: While elbow macaroni is traditional, you can experiment with other short pasta shapes, but keep in mind that they might cook differently.

The Final Word

This Coney Chili Mac Casserole is the epitome of comfort food – a warm, satisfying, and utterly delicious meal that’s perfect for any occasion. The blend of creamy cheese, savory chili, and tender macaroni is irresistible. It’s easy to make, customizable to your taste, and sure to become a family favorite. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. Don’t forget to share your culinary creations and leave a comment below letting us know how it turned out! We can’t wait to hear from you! Happy cooking!

Coney Chili Mac Casserole

A hearty and flavorful casserole combining the best of Coney Island chili and macaroni and cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Servings 6 servings

Calories 500 kcal

Equipment

9×13 inch baking dish Or similar sized oven-safe dish

Ingredients

Chili Ingredients

1 lb Ground beef
1 cup Chopped onion
1 15oz Canned chili
1 tsp Chili powder

Mac and Cheese Ingredients

1 lb Elbow macaroni
2 cups Shredded cheddar cheese
1 cup Milk
1 tbsp Butter

Instructions

Preheat oven to 375°F (190°C).
Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
Add onion to the skillet and cook until softened, about 5 minutes.
Stir in canned chili and chili powder. Simmer for 10 minutes.
Cook macaroni according to package directions. Drain.
In a separate saucepan, melt butter. Whisk in milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.
Combine cooked macaroni, chili mixture, and cheese sauce in the baking dish.
Bake for 25-30 minutes, or until heated through and bubbly.

Notes

For extra flavor, top with shredded cheese and chopped onions before baking.

Ultimate Comfort Food: Creamy Coney Chili Mac Casserole