What happens when you combine the saucy spice of Coney Island chili with the creamy comfort of macaroni and cheese? You get this satisfying, crowd-pleasing Coney Chili Mac Casserole—a hearty, nostalgic mashup that’s made for summer potlucks, weeknight dinners, and leftovers you’ll actually be excited about.
This one-bowl wonder is loaded with elbow macaroni, seasoned ground beef, a bold chili-spiced sauce, and topped off with a generous handful of melty cheddar. It’s fast, filling, and deliciously retro—in the best way possible.
🥄 Why You’ll Love This Recipe
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Classic flavors, modern method: It’s chili, mac & cheese, and casserole all in one.
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Family-friendly: Kids and adults will devour this.
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Perfect for summer gatherings: Travels well and feeds a crowd.
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Fast & easy: 30-minute prep with simple ingredients.
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Make-ahead & freezer friendly: Bake now, eat later.
📝 Ingredients (6 Servings)
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1 lb ground beef
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½ onion, finely diced
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2 cloves garlic, minced
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2 cups cooked elbow macaroni (al dente)
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1 (8 oz) can tomato sauce
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2 tbsp tomato paste
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½ cup beef broth or water
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1 tbsp chili powder
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1 tsp paprika
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½ tsp cumin
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½ tsp salt
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¼ tsp black pepper
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1 ½ cups shredded cheddar cheese, divided
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Optional toppings: chopped green onions, sour cream, diced jalapeños
⏱ Prep & Bake Time
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Bake Time (optional): 10 minutes
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Total Time: 30–35 minutes
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Yield: 6 servings
👩🍳 Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C) if baking. Lightly grease a 9×9-inch baking dish.
Step 2: Cook the Beef
In a large skillet over medium heat, cook ground beef and onion until beef is browned and onions are soft. Drain excess fat. Add garlic and cook for 1 minute.
Step 3: Make the Chili Sauce
Stir in tomato paste, tomato sauce, broth, chili powder, paprika, cumin, salt, and pepper. Simmer for 5 minutes until thickened slightly.
Step 4: Mix It All Together
Remove from heat. Stir in cooked macaroni and 1 cup of shredded cheddar.
Step 5: Bake (Optional)
Pour mixture into baking dish. Top with remaining ½ cup cheese. Bake for 10 minutes or until cheese is melted and bubbly.
Step 6: Serve
Garnish with chopped green onions or serve as-is with a side of crunchy pickles.
🌞 Why It’s a Summer Comfort Classic
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Feeds a crowd: Perfect for cookouts, reunions, and potlucks.
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Retro vibes: Feels like a 1950s diner dish in the best way.
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Quick to make, easy to reheat: Hello leftovers!
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Fun for kids: Cheesy, mild, and scoopable.
💡 Tips & Variations
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Make it spicier: Add hot sauce, cayenne, or jalapeños.
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Switch the meat: Ground turkey, chicken, or a plant-based substitute all work.
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Add beans: Stir in kidney or pinto beans for a chili-mac feel.
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Top with crunch: Crushed tortilla chips, onions, or Fritos for texture.
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Cheese swap: Monterey Jack, pepper jack, or a cheddar-Mozzarella blend work great too.
🧊 Storage & Make Ahead
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Fridge: Store in airtight container for 4–5 days.
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Freezer: Freeze cooled casserole in portions for up to 2 months.
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Reheat: Microwave with a splash of broth or bake at 350°F for 20 minutes.
Ideal for meal prepping or doubling for future weeknights!
🌭 What Is Coney Chili, Anyway?
Coney-style chili is a bit different from the hearty, chunky kind. It’s:
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Smooth and saucy
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Lightly spiced with chili powder and cumin
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Often served over hot dogs (hello, chili cheese dog!)
When you pair that bold, meaty sauce with creamy mac and cheese—it’s a nostalgic flavor combo that hits every comfort food craving.