I love this hearty one‑dish meal that blends savory chili flavors with creamy macaroni—baked with melted cheese for ultimate comfort.

Coney Chili Mac Casserole

Why You’ll Love This Recipe

I find this casserole irresistible because it’s a flavorful mash‑up of chili and mac & cheese in a single pan. It’s budget‑friendly, easy to make on busy nights, and endlessly customizable—whether I add extra veggies, spice it up, or sprinkle crunchy toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
2 cups cooked elbow macaroni
1 cup tomato sauce
½ cup beef broth
1 Tbsp mustard
1 Tbsp chili powder
½ cup shredded cheddar cheese
Optional: crushed crackers or crispy onions for topping

directions

Preheat oven to 350 °F (175 °C).
In a skillet over medium heat, I brown the ground beef, breaking it into small pieces (5–6 minutes).
I drain any excess fat, then stir in cooked macaroni, tomato sauce, beef broth, mustard, and chili powder until well combined.
I pour the mixture into a greased 9×13‑inch casserole dish and spread it evenly.
I sprinkle cheddar cheese over the top.
Bake 20–25 minutes until cheese is bubbling and slightly golden.
Optional: during the last 5 minutes, I add crushed crackers or crispy onions for crunch.

Servings and timing

Servings: 4
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

(If your source doesn’t list servings/times, this is a common average for recipes like this.)

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual servings in the microwave or bake at 350 °F until heated through. If it feels dry, I add a splash of beef broth before reheating.

Variations

Lean or white meat: Use ground turkey or chicken instead of beef.
More veggies: Stir in diced bell pepper, corn, or beans.
Extra spice: Add jalapeños, cayenne, or use pepper‑jack cheese.
Vegetarian: Swap meat for lentils, beans, or plant‑based crumbles.
Coney dog twist: Add sliced hot dogs into the beef‑mac mix.

FAQs

### Can I use different pasta shapes?

Yes—I’ve used penne, shells, or rotini; just cook them al dente before baking.

Can I make this ahead of time?

Absolutely—I prepare it, cover, and refrigerate it unbaked. I bake it when I’m ready and may add a few extra minutes.

Does it freeze well?

Yes. I freeze the unbaked dish (wrapped tightly) for up to 2 months. After thawing overnight, I bake it as usual.

How do I make it spicier?

I stir in diced jalapeños, a pinch of cayenne, or swap cheddar for pepper‑jack cheese.

What’s the best cheese to use?

Sharp cheddar is my go-to, but Monterey Jack, Pepper Jack, or a cheese blend also melts wonderfully.

Conclusion

I find Coney Chili Mac Casserole to be the ultimate comfort food—simple, satisfying, and flexible enough for experimenting. Whether I’m feeding a family or meal-prepping, it hits the spot. Let this cozy casserole warm your home and your heart—enjoy!