Name: Amazing Coney Chili Mac Casserole: 1 Dish Wonders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 (15 ounce) can chili with beans; 1 (10.75 ounce) can condensed tomato soup; 1/2 cup water; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 8 ounces elbow macaroni, cooked and drained; 1 cup shredded cheddar cheese

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Oh, you know those nights, right? The ones where you just crave something warm, cheesy, and utterly satisfying? That’s exactly when I reach for this Coney Chili Mac Casserole. It’s seriously my go-to for a reason! It takes all those classic, hug-in-a-bowl flavors of a chili dog, but turns it into this amazing, baked pasta dish. My kids gobble it up, and honestly, so do I. It’s the perfect blend of hearty chili, tender pasta, and that gooey, melted cheese topping. It just feels like home, you know?

Why You’ll Love This Coney Chili Mac Casserole

It’s super easy to throw together on a busy weeknight.
The flavor is just out of this world – pure comfort food!
Seriously, everyone from kids to grown-ups devours it.
It’s the ultimate cozy meal that just warms you right up.
Plus, it uses simple ingredients you probably already have!

A Hearty and Flavorful Coney Chili Mac Casserole

Get ready for a flavor explosion! This Coney Chili Mac Casserole is just loaded with that deep, savory chili goodness. We’re talking about tender elbow macaroni swimming in a rich, slightly spicy chili sauce, all topped off with a generous blanket of gooey, melted cheddar cheese. That cheesy, bubbly crust is just divine! What makes it “Coney” style is that classic chili vibe, but baked into a pasta dish, it’s something even better. It’s hearty, it’s satisfying, and that first bite? Pure bliss. It’s the kind of meal that makes you want to curl up on the couch and just enjoy every single forkful.

Essential Ingredients for Your Coney Chili Mac Casserole

Alright, let’s get down to the good stuff! To make this amazing Coney Chili Mac Casserole, here’s what you’ll need to grab. First up, we’ve got 1 pound of ground beef – I like to use the 80/20 kind for the best flavor, but you do you! Then, grab 1 medium yellow onion, and make sure it’s finely chopped so it melts right into everything. For the chili base, you’ll need 1 (15 ounce) can of pre-made chili with beans; just pop the whole can in, no need to drain it. Next, we’re adding 1 (10.75 ounce) can of condensed tomato soup – again, undiluted is perfect here. Don’t forget 1/2 cup of water to get the right consistency. For that classic chili flavor, we’ll use 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon each of garlic powder and salt, and just a pinch of 1/8 teaspoon black pepper. And the pasta! You’ll need 8 ounces of elbow macaroni, and you want to cook it until it’s just al dente, then drain it well. Finally, the crowning glory: 1 cup of shredded cheddar cheese. That’s it! Simple, right?

Ingredient Clarifications and Substitutions

So, about that chili! If you’re not a fan of beans, no worries, just grab a can of chili *without* beans. And if you like things with a little more kick, feel free to use a spicier chili or even add a pinch of cayenne pepper when you’re simmering everything. The tomato soup really helps bind it all together and adds a nice tang, but if you don’t have it, you could try a can of tomato sauce, though it might change the texture a bit. As for the cheese, cheddar is classic, but Monterey Jack or a Colby Jack blend would be delicious too! Feel free to get creative with it. And the pasta shape? Elbows are traditional, but shells or rotini would totally work if that’s what you have on hand. Just make sure whatever pasta you use is cooked al dente – it’ll finish cooking in the oven and you don’t want it mushy!

Simple Steps to Prepare Your Coney Chili Mac Casserole

Okay, let’s get this amazing Coney Chili Mac Casserole into the oven! First things first, you’ll want to preheat your oven to 375 degrees F (that’s 190 degrees C). Get that oven nice and hot! Now, grab a big skillet. We’re going to cook the ground beef and that chopped onion over medium heat. Just keep stirring it around until the beef is all browned up and the onion is nice and tender. Once it’s cooked, carefully drain off any extra grease – nobody wants a greasy casserole!

Next, it’s time to bring all those yummy chili flavors together. Stir in the can of chili (beans and all!), that condensed tomato soup, and the water. Then, toss in the chili powder, cumin, garlic powder, salt, and pepper. Give it all a good stir and let it simmer for about 5 minutes. You’ll see it thicken up a bit, and the smells will be incredible!

Once the chili mixture is simmering nicely, it’s time for the pasta. Add your cooked and drained elbow macaroni right into the skillet with the chili. Stir it all together so every single piece of pasta is coated in that delicious sauce. This is where it really starts looking like a casserole!

Now, grab your baking dish – a 9×13 inch one is perfect. Pour that glorious macaroni and chili mixture into the dish and spread it out evenly. Make sure it’s nice and level so it bakes evenly. Finally, the best part: sprinkle that shredded cheddar cheese all over the top. Go ahead, be generous! We want a nice, melty, bubbly layer of cheese.

Pop that dish into your preheated oven and bake it for about 20-25 minutes. You’re looking for it to be heated all the way through and for that cheese on top to be perfectly melted and bubbly. Oh, it smells so good when it’s baking! Once it’s done, carefully take it out of the oven. Let it stand for a few minutes before you dive in. This helps everything set up just a little, making it easier to serve and preventing those lava-hot bites!

Tips for Perfect Coney Chili Mac Casserole Every Time

Want your Coney Chili Mac Casserole to be absolutely perfect? A few little tricks can make all the difference! First, when you cook your pasta, make sure it’s just *al dente*. It’ll finish cooking in the oven, and you don’t want it to turn into mush. Also, when you sprinkle that cheese on top, try to get it as even as possible. This way, you get perfectly melted, gooey cheese in every bite, no bare spots allowed! And please, please, please let it rest for about 5-10 minutes after it comes out of the oven. I know it’s hard to wait when it smells so good, but this really helps the casserole set up, making it so much easier to scoop out neat portions. Trust me on this one!

Creative Variations for Your Coney Chili Mac Casserole

Feeling a little adventurous with your Coney Chili Mac Casserole? You totally can! If you want to add some extra veggies, throw in a cup of frozen corn or some diced bell peppers with the onions when you’re browning the beef. For a little flavor boost, maybe add a dash of smoked paprika or even a pinch of cayenne pepper to the chili mixture if you like it spicier. And for texture? Oh, I love topping mine with some crushed tortilla chips or even some crunchy fried onions right before serving. It adds a fantastic crunch that contrasts beautifully with the creamy pasta and cheese. You can even swap out the cheddar for pepper jack if you want more heat, or use a mix of cheeses!

Serving Your Delicious Coney Chili Mac Casserole

This Coney Chili Mac Casserole is a meal in itself, but a few things on the side really make it sing! A simple green salad with a light vinaigrette is always a good idea to cut through that richness. Or, who can resist some warm, garlicky garlic bread for dipping up any extra sauce? For toppings, you absolutely can’t go wrong with a dollop of cool sour cream to balance the heat, some fresh chopped chives or green onions for a little oniony bite, or just a little extra sprinkle of shredded cheese because, well, more cheese is always better, right? It’s all about making that yummy casserole even more special!

Storing and Reheating Your Coney Chili Mac Casserole

Got leftovers? Lucky you! To store your incredible Coney Chili Mac Casserole, let it cool down a bit first. Then, pop it into an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze portions for later! Just wrap individual servings tightly in plastic wrap and then foil, or place them in freezer-safe containers. They should last for about 2-3 months.

When you’re ready to reheat, if it’s from the fridge, you can pop it back into a baking dish (covered with foil!) in a 350°F (175°C) oven for about 15-20 minutes, until heated through and bubbly. Or, for a quick fix, microwave a portion on a microwave-safe plate for 1-2 minutes, stirring halfway through, until nice and hot.

Frequently Asked Questions about Coney Chili Mac Casserole

Got questions about this amazing Coney Chili Mac Casserole? I’ve got answers!

Q: Can I make this Coney Chili Mac Casserole ahead of time?

A: Absolutely! You can totally assemble the whole thing (minus the cheese on top, or maybe just half of it) and cover it tightly. Then, just pop it in the fridge for up to 24 hours before you plan to bake it. You might need to add a few extra minutes to the baking time since it will be cold.

Q: What kind of chili is best for this recipe?

A: I usually go for a standard canned chili with beans because it’s easy and has a great flavor base. But honestly, you can use your favorite chili! If you have leftover homemade chili, that works wonderfully too. Just make sure it’s a good, hearty chili. If you prefer no beans, just grab a can of chili without beans. And if you like it spicy, go for a hot chili or add some extra seasonings!

Q: Can I freeze Coney Chili Mac Casserole?

A: Yes, you sure can! Once it’s baked and cooled, portion it out into freezer-safe containers or wrap it really well. It freezes beautifully for about 2-3 months. Just thaw it in the fridge overnight and reheat as usual.

Q: How do I make it vegetarian?

A: Making this a vegetarian delight is super easy! Just skip the ground beef. You can sauté some extra onions and maybe add some diced bell peppers or corn instead. Or, even better, use a plant-based ground “beef” substitute. Then, just follow the rest of the recipe as is. It’s still going to be a totally delicious pasta bake!

Just a friendly heads-up: all the nutritional information for this amazing Coney Chili Mac Casserole is an estimate, okay? It can totally change depending on the specific brands you use, like the type of chili or cheese, and even how big your portions are. So, think of these numbers as a general guide!