coney chili mac casserole

Introduction & Inspiration

I’m an absolute fanatic for comfort food mashups, especially when they involve classic American flavors that everyone loves. This recipe for “Coney Chili Mac Casserole” immediately caught my eye! It brilliantly combines the hearty, savory essence of a Coney Island hot dog – that signature chili, mustard, onions, and cheese – with the comforting satisfaction of a cheesy baked macaroni casserole. It sounded like the ultimate crowd-pleasing, family-friendly meal.

My inspiration for diving into this particular recipe came from wanting a truly easy yet incredibly flavorful baked pasta dish. The idea of a simple, homemade chili sauce (no beans, in true Coney style!) simmered with ground beef, then tossed with tender elbow macaroni and plenty of cheddar cheese, all baked until bubbly and golden, was incredibly appealing. Plus, the optional toppings allow everyone to customize their serving!

My goal is to guide you step-by-step through making this delightful and surprisingly simple casserole. We’ll cover creating the quick Coney-style chili sauce, combining it with pasta and cheese, and baking it to perfection. It’s perfect for a weeknight dinner, a potluck, or anytime you’re craving some serious comfort food with a fun, nostalgic twist.

Let’s get ready to bake up some Coney Island-inspired deliciousness!

Nostalgic Appeal / Comfort Food Connection

This Coney Chili Mac Casserole is a true powerhouse of nostalgic comfort food appeal, blending several beloved American culinary traditions. Coney Island hot dogs themselves are an iconic regional classic, evoking memories of diners, ballparks, and that unique, satisfying combination of a hot dog topped with meaty chili, mustard, and onions. Chili mac, another beloved comfort food, combines hearty chili with pasta and often cheese, a staple in many family kitchens.

This recipe beautifully marries these comforting concepts. It delivers the familiar, craveable flavors of Coney chili – the savory ground beef, the tangy mustard, the subtle spice from chili powder – but serves it up in a warm, cheesy, baked macaroni casserole format. It’s like your favorite chili mac with an extra nod to those classic hot dog stand flavors.

The act of browning ground beef, simmering a simple sauce, and layering it all with pasta and cheese in a baking dish is a comforting kitchen ritual. It promises a hearty, satisfying, and unpretentious meal that brings everyone to the table.

Making and serving this Coney Chili Mac Casserole feels like creating a fun, flavorful, and deeply satisfying mashup of cherished comfort food memories.

Homemade Focus (Simple Chili Sauce, Cheesy Baked Goodness)

While this Coney Chili Mac Casserole is designed for ease, it still celebrates the delicious results of homemade cooking by guiding you through creating a simple yet flavorful Coney-style chili sauce from scratch and assembling a hearty baked pasta dish.

I love recipes that prove homemade doesn’t have to be complicated. Browning the ground beef (optionally with fresh onion, though the recipe lists it as a topping) creates a savory foundation. The quick chili sauce, made by simmering the cooked beef with tomato sauce, beef broth, mustard, and chili powder, is a key homemade element that allows you to control the flavor intensity and avoid preservatives found in some canned chilis.

Tossing the cooked elbow macaroni with this homemade sauce and half the cheddar cheese ensures every noodle is coated in flavor before baking. The final layer of more cheddar cheese, baked until golden and bubbly, adds that irresistible homemade cheesy crust.

From browning the beef to creating the quick chili sauce and layering the casserole, every step emphasizes simple, satisfying homemade cooking that results in a hearty and impressive meal.

Flavor Goal

The primary flavor goal of this Coney Chili Mac Casserole is a harmonious blend of savory, tangy, subtly spiced, and cheesy flavors, with the comforting texture of tender elbow macaroni enveloped in a rich meat sauce, all topped with melted cheddar. It aims to capture the essence of a Coney dog in a baked pasta format.

The ground beef provides the hearty, savory meat base.

The “Coney-style” chili sauce – a simple combination of tomato sauce, beef broth, prepared mustard, and chili powder – should be savory, tangy from the mustard, with a mild warmth from the chili powder, and slightly thickened to coat the pasta and beef.

The elbow macaroni, cooked al dente, offers a tender, chewy base that absorbs the flavorful sauce.

The shredded cheddar cheese, mixed into the casserole and generously sprinkled on top, melts into gooey, savory, cheesy goodness, creating a delicious golden crust.

Optional toppings like diced fresh onions, jalapeños, sour cream/Greek yogurt, and crushed tortilla chips allow for customization, adding fresh crunch, coolness, or extra spice to mimic the full Coney dog experience.

Ingredient Insights

Let’s explore the key components of this comforting casserole:

• Ground beef: The primary protein. Lean ground beef (e.g., 85/15 or 90/10) works well; be sure to drain excess fat after browning.
• Cooked elbow macaroni: The pasta base. Other short pasta shapes like rotini, penne, or shells would also work. Cook al dente.
• Tomato sauce: Forms the liquid and tomato base of the chili sauce. A standard can of plain tomato sauce.
• Beef broth: Adds savory depth and moisture to the chili sauce.
• Prepared mustard: A key Coney dog flavor! Standard yellow prepared mustard is typically used, adding a distinct tangy note.
• Chili powder: Provides warmth, color, and classic chili flavor. Adjust amount to taste for spice level.
• Shredded cheddar cheese, divided: Provides cheesy flavor both within the casserole and as a melted topping. Sharp cheddar offers more flavor, but a mild cheddar or Colby Jack also works.
• Optional Toppings: These are crucial for the full “Coney” experience – diced onions, jalapeños, sour cream/yogurt, crushed tortilla chips.

The balance of mustard and chili powder in the simple sauce is key to the Coney-inspired flavor.

Essential Equipment

This recipe requires basic tools for pasta, sauce, and casserole baking:

• A Large pot: For boiling the elbow macaroni.
• A Colander: For draining the cooked macaroni.
• A Large skillet: Essential for browning the ground beef and then simmering the quick chili sauce.
• A 9×13-inch baking dish: The standard size for this casserole.
• Grease (cooking spray or butter): For preparing the baking dish.
• A Mixing spoon or spatula: For browning beef, stirring sauce, and combining with pasta.
• Measuring cups and spoons.
• A Grater (optional): If shredding cheese from a block.

Standard kitchen equipment is all that’s needed for this easy comfort meal.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 lb ground beef
• 2 cups cooked elbow macaroni (from about 1 cup / 4-5 oz dry macaroni)
• 1 cup tomato sauce
• ½ cup beef broth
• 1 tbsp prepared mustard (yellow)
• 1 tbsp chili powder
• 1 cup shredded cheddar cheese, divided (½ cup for mixing in, ½ cup for topping)
• (Optional: Salt and pepper to taste for seasoning beef, though chili powder/sauce may have some)

Optional Toppings:

• Diced onions
• Sliced jalapeños
• Sour cream or plain Greek yogurt
• Crushed tortilla chips

These quantities are perfect for a standard 9×13 inch casserole, yielding about 6-8 servings.

Cook macaroni al dente before starting the sauce.

Step-by-Step Instructions (Easy Coney-Inspired Bake!)

Let’s assemble and bake this delicious Coney Chili Mac Casserole:

1. Preheat Oven and Prepare Baking Dish:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.

2. Cook Macaroni (If not already cooked):

• If you haven’t already, bring a large pot of lightly salted water to a boil. Cook about 1 cup of dry elbow macaroni according to package directions until al dente. Drain well and set aside. This should yield approximately 2 cups cooked.

3. Brown the Ground Beef:

• In a large skillet, cook the 1 lb of ground beef over medium heat. Use a spatula or wooden spoon to break it into small crumbles.
• Continue stirring occasionally until the beef is fully browned and no longer pink, typically about 6–8 minutes.
• Carefully drain off any excess fat from the skillet.

4. Make the Coney Chili Sauce:

• To the skillet with the browned and drained ground beef, add the 1 cup of tomato sauce, ½ cup of beef broth, 1 tablespoon of prepared mustard, and 1 tablespoon of chili powder. (Season with a little salt and pepper here if desired, keeping in mind cheese is salty).
• Stir all these ingredients together until evenly combined with the beef.
• Bring the mixture to a gentle simmer over low to medium-low heat. Let it simmer for 5–10 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld.

5. Combine with Macaroni and Cheese:

• Turn off the heat under the skillet.
• Add the 2 cups of cooked elbow macaroni to the skillet with the beef and chili sauce mixture.
• Add half of the shredded cheddar cheese (½ cup) to the skillet.
• Stir gently until the macaroni and cheese are evenly coated with the sauce and the cheese is beginning to melt into the mixture, making it creamy.

6. Transfer to Baking Dish and Top:

• Spoon the entire macaroni, beef, and chili sauce mixture into your prepared 9×13-inch baking dish.
• Spread it out into an even layer using your spatula.
• Sprinkle the remaining ½ cup of shredded cheddar cheese evenly across the top of the casserole.

7. Bake:

• Place the baking dish in the preheated oven.
• Bake, uncovered, for 20–25 minutes. The casserole is done when it is bubbling around the edges, heated through, and the cheese on top has melted into a beautiful golden crust.

8. Rest and Serve with Toppings:

• Carefully remove the hot casserole from the oven. Let it rest for about 5 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
• Slice into squares or scoop onto plates.
• Garnish individual servings with your choice of optional toppings, such as diced fresh onions, sliced jalapeños, a dollop of sour cream or plain Greek yogurt, or a sprinkle of crushed tortilla chips for a crunchy finish. Enjoy!

A hearty, cheesy, and flavorful casserole ready to be devoured!

Troubleshooting

Baked pasta casseroles are generally forgiving, but here are tips for perfection:

• Problem: Casserole is too dry.
  • Solution: Ensure enough liquid (tomato sauce, beef broth) was used in the chili sauce. Don’t overbake the casserole. If it seems dry before the cheese topping, you could drizzle a tiny bit more beef broth over the pasta mixture before adding the final cheese.
• Problem: Casserole is too watery.
  • Solution: Ensure pasta was well-drained. The 5-10 minute simmer for the chili sauce should help thicken it slightly. Let the casserole rest for the full 5-10 minutes (or even 15) after baking; it will continue to set up and absorb liquid as it cools slightly.
• Problem: Macaroni is mushy.
  • Solution: Cook the macaroni only until al dente (even slightly under) initially, as it will continue to cook and absorb liquid during baking.
• Problem: Cheese topping isn’t browned enough.
  • Solution: If everything is heated through but you want more color on the cheese, you can briefly place the casserole under a preheated broiler for 1-2 minutes at the very end. Watch extremely carefully to prevent burning!
• Problem: Flavor is bland.
  • Solution: Use a flavorful tomato sauce and beef broth. Ensure generous seasoning with chili powder and mustard. Taste the chili sauce before adding macaroni and adjust salt/pepper/spices if needed. The toppings (especially fresh onion, jalapeños) also add a lot of flavor.

Resting the casserole after baking is key for it to set up nicely.

Tips and Variations

Let’s customize this fun Coney-inspired casserole:

• Tip: For a richer flavor, sauté about ½ cup of chopped fresh onion along with the ground beef in Step 2, then proceed with the recipe (this replaces relying on onion powder and the raw onion topping for that layer of flavor, or complements it).
• Variation: Use different types of pasta shapes like rotini, penne, medium shells, or even ditalini.
• Tip: Add a teaspoon of Worcestershire sauce or a pinch of smoked paprika to the chili sauce for extra depth and smokiness.
• Variation: Make it spicier by adding more chili powder, a pinch of cayenne pepper, or some diced fresh jalapeños (sautéed with the beef) to the sauce mixture.
• Tip: Use freshly shredded cheddar cheese from a block for the best melting quality and flavor. Pre-shredded cheeses often contain anti-caking agents.
• Variation: Add a can of drained and rinsed pinto beans or kidney beans to the chili sauce for a more traditional “chili mac” feel.
• Variation (Deconstructed Coney Dog Casserole): Slice actual cooked hot dogs and layer them into the casserole along with the meat sauce and pasta for the full Coney dog experience!

A wonderfully adaptable recipe for a family-favorite meal!

Serving and Pairing Suggestions

Coney Chili Mac Casserole is a hearty, satisfying main dish, perfect for casual meals.

Serving: Serve warm, cut into generous squares or scooped directly from the baking dish. Don’t forget the toppings!

Toppings Bar (Essential for the “Coney” Experience!):

• Diced White or Yellow Onions
• Shredded Cheddar Cheese (extra!)
• Sliced Jalapeños (fresh or pickled)
• Sour Cream or Plain Greek Yogurt
• Crushed Tortilla Chips or Fritos
• Extra Chili Sauce or Hot Dog Chili (if you have some on hand)
• Yellow Mustard (for drizzling)

Sides:

• A simple green salad with a light vinaigrette.
• Coleslaw.
• Dill pickles.

Ideal for family dinners, potlucks, game days, or casual entertaining.

Nutritional Information

This is a rich, cheesy, meaty pasta casserole. Nutritional info is highly approximate (per serving, assuming 6-8 servings from one 9×13 pan):

• Calories: 450-600+
• Fat: 25-35+ grams
• Saturated Fat: 10-18+ grams (High from beef and cheese)
• Cholesterol: 60-90+ mg
• Sodium: 800-1200+ mg (Tomato sauce, broth, mustard, chili powder, cheese contribute significantly)
• Total Carbs.: 30-40+ grams (Primarily from pasta)
• Dietary Fiber: 2-4 grams
• Sugars: 5-10+ grams (Depends on tomato sauce and brown sugar if it were in recipe, which it’s not)
• Protein: 25-35+ grams

A substantial, high-protein meal, but also significant in fat (especially saturated) and sodium. Using lean ground beef, part-skim cheese, and low-sodium sauce/broth can adjust the profile.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Coney Chili Mac Casserole features cooked elbow macaroni tossed with a homemade Coney-style chili sauce (made with ground beef, tomato sauce, beef broth, mustard, and chili powder) and half of the shredded cheddar cheese. This mixture is spread into a 9×13 inch baking dish, topped with the remaining cheddar cheese, and baked uncovered until hot, bubbly, and the cheese is golden brown. It’s typically served with optional Coney dog toppings like diced onions, jalapeños, sour cream, and crushed tortilla chips.

Q&A:

Q: Can I make this casserole ahead of time? A: Yes! This is an excellent make-ahead dish. Assemble the entire casserole (up to baking), cover tightly with foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time if baking directly from cold.

Q: How do I store leftovers? A: Store leftover Coney Chili Mac Casserole covered tightly in the refrigerator for up to 3-4 days.

Q: Can I freeze this casserole? A: Yes, it generally freezes well, either baked or unbaked. * Baked & Cooled: Cool completely, then cover the pan tightly with multiple layers of plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 350°F (175°C) oven until heated through. * Unbaked: Assemble in a freezer-safe baking dish, wrap very well (plastic then foil), and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed (may need extra baking time).

Q: What if I don’t have beef broth? A: You can substitute with vegetable broth, chicken broth, or even just water, though beef broth adds the most complementary savory flavor.

Q: Can I add beans to the chili sauce? A: While traditional Coney Island hot dog chili usually does not contain beans, you can certainly add a can of rinsed and drained kidney beans or pinto beans to the sauce if you enjoy beans in your chili mac.