Coney Chili Mac Casserole Recipe
Get ready to experience classic comfort food with an irresistible twist! Coney Chili Mac Casserole brings together the hearty flavors of savory chili, tender pasta, and vibrant cheese, all layered with the fun addition of hot dog rounds for a nostalgic kick. This dish promises gooey, cheesy satisfaction in every bite, perfect for cozy family dinners, casual gatherings with friends, or whenever you’re craving something warm and soul-soothing. Trust me, you’ll want to make this Coney Chili Mac Casserole again and again!
Ingredients You’ll Need
Simplicity is the secret here; each ingredient in this casserole has a purpose—whether it’s building bold chili flavor, creating that luscious cheesy topping, or adding a little pop of color at the finish. Let’s break down what you’ll need and why each component deserves its spot in your Coney Chili Mac Casserole.
- Elbow macaroni: The perfect pasta shape for catching every bit of saucy, cheesy goodness.
- Olive oil: Adds a hint of richness and helps brown the beef beautifully.
- Ground beef: Makes the chili base hearty and satisfying—don’t skimp on this!
- Hot dogs: Sliced into rounds, they deliver a Coney-style punch and loads of nostalgic fun.
- Onion: Diced onion brings aromatic sweetness and depth to the sauce.
- Garlic: Three cloves, minced, for classic chili flavor that’s robust but not overpowering.
- Tomato sauce: Forms the luscious base for your chili mac mixture.
- Diced tomatoes: Adds just the right amount of texture and fresh tomato flavor.
- Tomato paste: For concentrated tomato richness and a thicker sauce.
- Chili powder: The signature seasoning blend—spicy, savory, and absolutely essential.
- Ground cumin: Warm and earthy, it gives the casserole that classic chili aroma.
- Smoked paprika: A touch of smokiness elevates the casserole’s flavor profile.
- Cayenne pepper (optional): For those who like some real heat, add as much or as little as you want.
- Salt: Amplifies every flavor—don’t forget to season to taste!
- Black pepper: A little sharpness balances the richness of the casserole ingredients.
- Beef broth: Keeps everything saucy and brings savory depth to the mix.
- Shredded cheddar cheese: Melts into a bubbly, oozy layer that makes this casserole oh-so-comforting.
- Green onions: Sprinkle on top for a fresh pop of color and a hint of zing right before serving.
How to Make Coney Chili Mac Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F, so it’s ready to finish your casserole with a bubbly, golden top. While the oven heats up, bring a large pot of well-salted water to a boil and cook the elbow macaroni until it’s just al dente (about a minute less than the package suggests). Remember, the pasta will finish softening in the oven and you want it to stay pleasantly toothsome.
Step 2: Brown the Beef and Sauté
Heat the olive oil in a large skillet over medium heat, then add the ground beef. Break it up as it cooks and let it develop that crave-worthy browned flavor, which takes about 6 minutes. Add the hot dog rounds and let them sizzle with the beef for 2 more minutes, so every bite gets some delicious Coney magic.
Step 3: Build the Flavor Base
Toss in the diced onion and minced garlic, then sauté everything together until the onion softens and turns translucent—about 3 minutes. These aromatics are the backbone of your chili mac, infusing the casserole with savory depth and gentle sweetness.
Step 4: Simmer the Chili Sauce
Stir in the tomato sauce, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne if you like heat, salt, black pepper, and beef broth. This creates a thick, bold chili mixture loaded with mouthwatering spices. Simmer for 10 minutes, letting the flavors mingle and the sauce thicken.
Step 5: Combine and Layer
Return your cooked (and drained) macaroni to the skillet, stirring until every piece of pasta is coated in that rich, meaty chili sauce. Pour the mixture into a greased 9×13-inch baking dish. Top it all off with shredded cheddar cheese, letting it rain down generously for the ultimate cheesy finish.
Step 6: Bake Until Bubbly
Slide your casserole into the preheated oven and bake uncovered for about 20 minutes. You’ll know it’s ready when the cheese is fully melted and you see irresistible bubbles forming at the edges. For an extra golden cheese top, you can broil it for a minute or two at the end (just keep a close watch!).
Step 7: Garnish and Serve
Once your Coney Chili Mac Casserole emerges hot and bubbly from the oven, sprinkle it with plenty of chopped green onions. This garnish brings brightness and color that balances all the richness—making your casserole as beautiful as it is delicious.
How to Serve Coney Chili Mac Casserole
Garnishes
You can’t go wrong with the classic finish of chopped green onions, but don’t be afraid to get creative! Try a sprinkle of fresh cilantro or parsley, a few slices of pickled jalapeño for a zippy kick, or even a dollop of sour cream for cooling contrast. However you top it, each addition helps highlight the soul-warming flavors of Coney Chili Mac Casserole.
Side Dishes
While this hearty casserole can easily stand alone, it loves the company of simple sides. A crisp green salad dressed in a zesty vinaigrette offers a refreshing balance, and some warm garlic bread or cornbread on the side is perfect for soaking up all that saucy goodness. Don’t forget a tangy dill pickle spear for a nod to classic Coney dog tradition!
Creative Ways to Present
If you’re serving Coney Chili Mac Casserole at a party or potluck, try baking it in individual ramekins for an adorable, single-serving twist. Or, scoop it into bowls and set up a “topping bar” so everyone can customize with extra cheese, spicy peppers, or onions. For a playful presentation, serve the casserole inside halved, hollowed-out bread bowls—instant comfort food perfection!
Make Ahead and Storage
Storing Leftovers
Storing Coney Chili Mac Casserole is a breeze. Let the leftovers cool, then transfer them to an airtight container. It will keep in the fridge for up to 4 days and still taste fantastic warmed up for lunches or busy weeknight dinners.
Freezing
This casserole is freezer-friendly too! Simply allow it to cool completely, then portion it into freezer-safe containers or wrap tightly in foil. It can be frozen for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pop portions in the microwave in 1-minute bursts until hot, or cover and bake the whole dish in a 350°F oven for 20 to 25 minutes. If the casserole seems a bit dry, just stir in a splash of beef broth or water before warming to restore its saucy goodness.
FAQs
Can I use different types of pasta in Coney Chili Mac Casserole?
Absolutely! While elbow macaroni is classic, you can substitute small shells, rotini, or penne—anything that loves to hold onto sauce will work beautifully. Just keep an eye on cooking times so your pasta stays al dente.
Is there a way to lighten up the casserole?
Definitely! Swap ground beef for ground turkey or chicken for a lighter version, use turkey hot dogs, and try reduced-fat cheese if you like. You’ll still get all those great chili mac flavors with a bit less richness.
Can I add beans to Coney Chili Mac Casserole?
Yes, and it’s a great way to bump up the fiber and protein. Add a drained can of kidney beans or black beans to the chili mixture before simmering. This tweak makes the casserole even heartier and extra satisfying.
What if I want more spice?
For spice lovers, add more cayenne to the chili, toss in diced jalapeños with the onions, or finish with hot sauce. Coney Chili Mac Casserole is super adaptable, so amp up the heat to your personal preference!
Can I assemble Coney Chili Mac Casserole ahead of time?
Absolutely! You can fully assemble the casserole, cover, and refrigerate up to a day in advance. When you’re ready to bake, just add a few extra minutes to the time since it’ll be colder going into the oven.
Final Thoughts
If you’re looking for a recipe that checks every box—comforting, crowd-pleasing, and full of bold, nostalgic flavor—look no further than Coney Chili Mac Casserole. It’s a favorite in my kitchen, and I hope it becomes a staple in yours. Don’t wait for a special occasion—make it tonight, and prepare for some very happy forks!
Print
Coney Chili Mac Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this hearty Coney Chili Mac Casserole, a delicious twist on classic chili mac with the addition of hot dogs and gooey cheddar cheese.
Ingredients
For the Casserole:
- 12 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound hot dogs, sliced into rounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 cups shredded cheddar cheese
For Garnish:
- 1/2 cup chopped green onions
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the macaroni: Cook the elbow macaroni according to package directions, drain, and set aside.
- Sauté the beef and hot dogs: Brown the ground beef in a skillet, add hot dog slices, onion, and garlic.
- Prepare the chili mixture: Combine tomato sauce, diced tomatoes, tomato paste, spices, and broth. Simmer.
- Combine macaroni and chili: Mix cooked macaroni with chili mixture, transfer to a baking dish.
- Bake: Top with cheddar cheese and bake uncovered for 20 minutes.
- Garnish and serve: Garnish with green onions before serving.
Notes
- Add beans for extra protein.
- Top with pickled jalapeños for a spicier kick.
- Dish reheats well and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 510
- Sugar: 7 g
- Sodium: 1020 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
