Coney Chili Mac Casserole

Your New Favorite Dinner: Coney Chili Mac Casserole

Hey there, friend! Let’s talk about one of life’s greatest questions: what do you make for dinner on a busy weeknight when everyone is hungry, the clock is ticking, but you still want something that feels like a warm, delicious hug? You know I’m all about those cozy, flavor-packed meals that don’t require a culinary degree or a million hours to pull off.

Well, pull up a chair and get ready to meet your new kitchen bestie: my Coney Chili Mac Casserole. This isn’t just another casserole; it’s a glorious, bubbling, cheesy love child of two all-time American classics: hearty, savory chili and the ultimate comfort food, mac and cheese. Imagine tender elbow macaroni swimming in a rich, tomato-y, chili-seasoned ground beef sauce, all blanketed with a layer of melty, gooey cheddar cheese. It’s the kind of dish that makes kids cheer and adults sneak a second helping before the table is even cleared.

The best part? It all comes together in one pot in about 30 minutes. That’s right. Less time than it takes to decide on and order takeout, you can have a homemade, soul-satisfying meal on the table. So, tie on your favorite apron (the one with the stains that tell stories), and let’s make something incredibly tasty together.

A Messy Spoonful of Nostalgia

This recipe takes me right back to my grandma’s linoleum-floored kitchen. She wasn’t a fancy chef, but oh, could she make a humble ingredient sing. Her version of this was a “clean-out-the-pantry” special, but she always called it her “Coney Island Supper,” named after the famous hot dogs. She’d brown some beef, stir in whatever pasta we had, and create this magical, saucy, cheesy concoction that my cousins and I would devour straight from the serving spoon.

I remember one specific summer evening, I was “helping” her—which mostly meant I was enthusiastically spilling chili powder all over the counter. She just laughed, wiped it up with her apron, and said, “A little extra spice never hurt anybody, Em.” That’s the spirit I bring to this dish. It’s forgiving, it’s fun, and it’s meant to be shared with loud, happy people around a crowded table. It’s more than just food; it’s a feeling of home.

Gathering Your Coney Chili Mac Squad

Here’s your all-star cast of ingredients. I’ve included some of my favorite chef-y insights and easy swaps to make this recipe your own!

• 1 lb Ground Beef (80/20 blend is perfect): This is our flavor foundation. The little bit of fat renders down and adds so much richness. Chef’s Tip: For a lighter version, you can use ground turkey or chicken. For a plant-based twist, a plant-based ground crumble works wonderfully!
• 2 cups Cooked Elbow Macaroni: The classic choice! Its small, tube-like shape is perfect for cradling all that saucy goodness. Chef’s Tip: Cook your pasta to al dente—it will continue to cook a bit in the sauce, and we don’t want mushy mac!
• 1 cup Tomato Sauce: This forms the base of our luscious, saucy component. It’s smooth, tangy, and clings to every nook and cranny.
• ½ cup Beef Broth: This is our secret weapon for creating a saucy, not dry, casserole. It adds a deep, savory note that water just can’t match.
• 1 tablespoon Yellow Mustard: Don’t skip this! It’s the classic Coney Island hot dog topping that gives this dish its signature tangy zip. It cuts through the richness beautifully.
• 1 tablespoon Chili Powder: Hello, flavor town! This blend of spices is what gives our “chili” its warm, robust character. Feel free to add a pinch of cayenne if you like a bit of heat!
• ½ cup Shredded Cheddar Cheese: Because what’s a casserole without a cheesy, golden blanket? I prefer to shred my own from a block, as it melts much more smoothly than pre-shredded cheese (which has anti-caking agents).
• Optional Toppings: Crushed Crackers or Crispy Fried Onions: This is where we add the CRUNCH! It’s a textural game-changer. Buttery Ritz crackers or those addictive French’s onions are my go-to’s.

Let’s Build Our Masterpiece: Step-by-Step

Ready to cook? Follow these simple steps, and you’ll have a perfect casserole in no time. I’ve packed this section with all my favorite little hacks to ensure your success!

1. Brown that Beautiful Beef: Grab a large, oven-safe skillet (if you have one) or a sturdy pot. Crumble in your ground beef and cook it over medium heat. You’ll know it’s ready when it’s no longer pink and has those lovely browned bits. Now, here’s a key step: drain off the excess fat. We want flavor, not greasiness! A little bit left behind is fine for sauciness.
2. Create the Flavor Base: This is where the magic happens! To the drained beef, add your tomato sauce, beef broth, yellow mustard, and that glorious chili powder. Give it a really good stir, making sure everything is friends. Let this simmer for 5-7 minutes. You’ll see it thicken slightly and the flavors will meld together into something truly special. Your kitchen should smell amazing right now!
3. Bring in the Mac: Time for the pasta to take a saucy bath! Gently stir in your cooked elbow macaroni. I like to use a folding motion to make sure every single piece gets coated in that rich, chili-infused sauce. Let it all hang out and simmer together for another 2-3 minutes. This is the final flavor-meld before the cheesy grand finale.
4. The Cheesy Grand Finale: Turn the heat down to low. Now, sprinkle in your shredded cheddar cheese a handful at a time, stirring constantly. Watch as it melts into a creamy, dreamy, cohesive sauce that brings the whole dish together. Chef’s Tip: Removing the pan from the heat entirely for this step can help prevent the cheese from seizing or becoming greasy.
5. Top & Serve (or Broil!): You can absolutely serve it just like this—hot, cheesy, and perfect. BUT, if you want that next-level experience, sprinkle your chosen crunchy topping (and maybe a little extra cheese, because why not?) over the entire surface. Pop the oven-safe skillet under the broiler for 1-2 minutes, just until the topping is golden and the cheese is bubbly. WATCH IT CLOSELY—it can go from golden to burnt in seconds!

How to Serve Your Coney Chili Mac in Style

This casserole is a star all on its own, but a few simple sides can turn it into a full-blown feast! I love serving it right from the skillet I cooked it in—it feels rustic, homey, and means less cleanup (win-win!).

For plating, use a big, shallow bowl. Spoon a generous helping of the casserole right into the center. The contrast of the deep red sauce and the bright yellow cheese is just gorgeous. If you went the broiler route, make sure everyone gets a piece of that crispy, crunchy topping—it’s the best part!

Need some sidekick ideas? A simple, crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Buttery, toasted garlic bread is also a no-brainer for mopping up every last bit of sauce. And for my fellow pickle lovers? A few crunchy dill pickle spears on the side are the ultimate tangy, refreshing accompaniment. Trust me on this one.

Make It Your Own: Delicious Twists & Swaps

One of the things I love most about this recipe is how adaptable it is. Don’t be afraid to play with it! Here are a few of my favorite variations:

• Spicy Southwest Kick: Add a diced jalapeño (seeds and all for maximum heat!) when you’re browning the beef. Stir in a can of drained black beans and a cup of frozen corn along with the macaroni. Top with pepper jack cheese instead of cheddar.
• Loaded Baked Potato Style: Swap the elbow macaroni for cooked, diced potatoes (about 3 cups). Stir in ½ cup of sour cream along with the cheese. Top with crumbled cooked bacon and sliced green onions.
• Italian-Inspired “Pastitsio” Twist: Use ground lamb or Italian sausage instead of beef. Swap the chili powder for 1 tsp of dried oregano and a pinch of cinnamon. Use a mozzarella and parmesan cheese blend on top.
• Gluten-Free & Dairy-Free Friendly: Easy! Use your favorite gluten-free pasta and ensure your beef broth is GF. For the cheese, a high-quality melty vegan cheddar (I like Violife or Chao) works like a charm.

From My Kitchen to Yours: A Few Final Tips

This recipe has evolved so much from my grandma’s original! I’ve made it for potlucks, new parents, and countless “I don’t know what to cook” nights. One of my funniest kitchen fails was the time I accidentally used hot Chinese mustard instead of yellow mustard. Let’s just say it cleared our sinuses! We laughed so hard we cried, and now it’s a core family memory. The point is, don’t be afraid of mistakes—they often lead to the best stories (and sometimes, new favorite recipes!).

I also highly recommend doubling the recipe and freezing one for a future you. It reheats beautifully, making a future busy night an absolute breeze.

Your Questions, Answered!

Over the years, I’ve gotten a lot of questions about this recipe. Here are the answers to the most common ones!

Q: My casserole turned out a bit dry. What happened?
A: The most common culprit is not enough liquid or overcooking the pasta. Make sure you’re accurately measuring your beef broth and tomato sauce. Also, your pasta will continue to absorb liquid as it sits, so if you don’t serve it right away, you may need to add a splash more broth when reheating.

Q: Can I make this ahead of time?
A: Absolutely! Assemble the casserole completely (without the crunchy topping), let it cool, cover it tightly, and refrigerate for up to 2 days. When you’re ready, bake it at 375°F (190°C) for 20-25 minutes, or until heated through, then add your topping and broil for the last minute.

Q: My cheese got clumpy and greasy when I melted it in. Help!
A> This usually means the heat was too high. Always melt your cheese over low heat, or even off the heat entirely, using the residual warmth of the pan and sauce to gently melt it. Shredding your own cheese from a block also makes a world of difference!

Print

A Quick Note on Nutrition

I’m a firm believer that comfort food is part of a balanced life! While this is a hearty dish, it’s also packed with protein and can be part of a healthy diet when enjoyed in moderation. The ground beef provides a great source of iron and protein to keep you full and satisfied. The tomatoes in the sauce offer a dose of vitamin C and lycopene.

To lighten it up, you can easily use lean ground beef (90/10 or 93/7), low-sodium beef broth, and reduced-fat cheese. You can also sneak in extra veggies like finely chopped mushrooms, bell peppers, or zucchini—they’ll blend right into the sauce and add nutrients and fiber. Remember, cooking is about joy and nourishment, both for the body and the soul!

Approximate Nutrition Per Serving (based on 4 servings):
Calories: 430 | Protein: 27g | Carbohydrates: 32g | Fat: 22g

Ready, Set, Chow Down!

And there you have it, my friend! My everything-you-could-want-in-a-weeknight-dinner Coney Chili Mac Casserole. It’s simple, it’s satisfying, and it’s guaranteed to fill your kitchen with the best smells and your belly with even better flavors.

I hope this recipe becomes a regular in your rotation, a dish you make for your loved ones on busy nights and lazy weekends alike. Remember, the best meals are the ones made with a little bit of love and a whole lot of flavor.

I’d love to hear how it turns out for you! Tag me on social @TastyChowEmily or leave a comment below with your creations, twists, and kitchen stories. Now, go grab a fork and let’s chow down!

With love and a full spoon,
Emily