Description
This Coney Chili Mac Casserole combines hearty ground beef chili with tender elbow macaroni and a blend of melted cheddar and mozzarella cheeses. It’s a comforting, easy-to-make baked casserole perfect for family dinners that is packed with bold chili flavors and satisfying cheesy goodness.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
Spices and Seasonings
- 1 packet chili seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Other Ingredients
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and fragrant.
- Brown Ground Beef: Add the ground beef to the skillet with the sautéed onion. Cook until browned throughout, breaking it up as it cooks. Drain any excess fat from the skillet.
- Add Seasonings and Simmer: Stir in the chili seasoning, garlic powder, onion powder, tomato sauce, drained kidney beans, and water into the browned beef mixture. Let everything simmer together for about 10 minutes, stirring occasionally to combine flavors.
- Cook Macaroni: While the chili simmers, cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Combine Chili and Pasta: In a large casserole dish, mix the cooked macaroni and the chili mixture thoroughly so the pasta is evenly coated and distributed.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the combined chili and macaroni.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to start melting.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to firm up and make it easier to portion.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For spicier chili, add a pinch of cayenne pepper or hot sauce while simmering the chili mixture.
- Use your favorite type of pasta if elbow macaroni is unavailable; small shells or penne work well too.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
