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
Scale
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
