Description: A delightful marriage of two beloved classics, the Coney Chili Mac Casserole brings together the robust flavors of chili and the cheesy goodness of macaroni and cheese into one comforting and satisfying dish. This recipe is perfect for a cozy family dinner, a casual gathering with friends, or even a potluck where you want to impress with a dish that’s both familiar and unexpectedly delicious. The easy-to-follow instructions make it a weeknight champion, while the customizable toppings allow you to tailor it to your family’s preferences. Get ready for a culinary experience that will have everyone asking for seconds!
Ingredients:
- For the Chili Base:
- 1 lb Ground Beef (80/20 blend recommended for flavor)
- 1 medium Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 1 (15 ounce) can Tomato Sauce
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Kidney Beans, drained and rinsed
- 1 cup Beef Broth (low sodium preferred)
- 1 tablespoon Yellow Mustard (adds a tangy depth)
- 2 tablespoons Chili Powder (adjust to taste for heat)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika (optional, for smoky richness)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- Salt and Black Pepper to taste
- For the Macaroni and Cheese Component:
- 2 cups Dry Elbow Macaroni (cook according to package directions)
- 2 cups Shredded Cheddar Cheese (sharp cheddar provides the best flavor)
- 1/2 cup Milk (whole milk or 2% milk works well)
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- Salt and Black Pepper to taste
- Optional Toppings:
- Crushed Crackers (Ritz, Saltines, or Club Crackers)
- Crispy Fried Onions (canned, for convenience)
- Chopped Green Onions
- Shredded Lettuce
- Diced Tomatoes
- A dollop of Sour Cream
Preparation:
This recipe is broken down into the following key steps: Step 1: Prepare the Macaroni and Cheese: * Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. * While the macaroni is cooking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. * Whisk in the flour and cook for 1-2 minutes, until the mixture forms a smooth paste (a roux). * Gradually whisk in the milk, ensuring there are no lumps. * Continue whisking until the sauce thickens slightly. * Remove the saucepan from the heat and stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth. * Season with salt and pepper to taste. * Add the cooked macaroni to the cheese sauce and stir to coat evenly. Set aside. Step 2: Brown the Ground Beef: * In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. * Add the ground beef and cook, breaking it up with a spoon, until it is browned and fully cooked. * Drain any excess fat from the skillet. Step 3: Sauté Aromatics and Build the Chili: * Add the diced onion to the skillet with the cooked ground beef and cook until softened, about 5-7 minutes. * Add the minced garlic and cook for another minute, until fragrant. * Stir in the tomato sauce, diced tomatoes, kidney beans, beef broth, mustard, chili powder, cumin, smoked paprika (if using), cayenne pepper (if using), salt, and pepper. * Bring the mixture to a simmer, then reduce the heat and let it simmer for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld together. The longer it simmers, the richer the flavor will be. Step 4: Assemble the Casserole: * Preheat your oven to 350°F (175°C). * Lightly grease a 9×13 inch baking dish. * Pour the chili mixture into the prepared baking dish and spread it out evenly. * Top the chili with the macaroni and cheese mixture, spreading it evenly over the chili. Step 5: Bake and Serve: * Cover the baking dish with aluminum foil. * Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the macaroni and cheese is bubbly and lightly browned. * Remove from the oven and let the casserole rest for a few minutes before serving. * Top with your choice of toppings, such as crushed crackers, crispy fried onions, chopped green onions, shredded lettuce, diced tomatoes, or a dollop of sour cream.
Why You Will Love This Recipe:
- Comfort Food at Its Finest: This casserole is a warm hug in a dish, perfect for chilly evenings or when you’re craving something satisfying.
- Flavorful and Versatile: The combination of chili and mac and cheese is a match made in heaven. The recipe is also highly customizable, allowing you to adjust the spice level and toppings to your liking.
- Easy to Make: With straightforward instructions and readily available ingredients, this casserole is a breeze to put together, even on a busy weeknight.
- Crowd-Pleasing: This dish is always a hit with both kids and adults, making it a great option for family dinners, potlucks, or gatherings with friends.
- Make-Ahead Friendly: You can assemble the casserole ahead of time and bake it later, making it a convenient option for meal prepping or entertaining.
Serving Suggestions:
- Serve the Coney Chili Mac Casserole hot, straight from the oven.
- Offer a variety of toppings to allow everyone to customize their serving.
- Pair it with a simple side salad or some steamed vegetables for a balanced meal.
- A side of cornbread or garlic bread would also complement the casserole perfectly.
- For a spicier kick, serve with a side of hot sauce or pickled jalapenos.
Tips:
- For a richer flavor, use a higher fat content ground beef (80/20).
- Don’t overcook the macaroni. It should be al dente, as it will continue to cook in the oven.
- Adjust the amount of chili powder and cayenne pepper to your preference.
- If you don’t have kidney beans, you can substitute them with pinto beans or black beans.
- For a creamier mac and cheese, add a tablespoon of cream cheese or sour cream to the cheese sauce.
- To prevent the cheese from browning too quickly, cover the casserole with foil for the first 20 minutes of baking.
- If you’re making the casserole ahead of time, store it in the refrigerator and add a few extra minutes to the baking time.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Nutritional Information (Approximate, per serving):
- Calories: 450-550 kcal
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 40-45g
- Sodium: 800-1000mg (depending on ingredients and salt added)
Conclusion:
The Coney Chili Mac Casserole is more than just a recipe; it’s an experience. It’s a celebration of comfort food that brings together the best of both worlds. With its rich flavors, creamy texture, and customizable toppings, this casserole is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to create a dish that will warm your heart and satisfy your soul. Enjoy!
Questions and Answers About This Recipe:
- Can I make this casserole vegetarian?
- Absolutely! You can easily make this casserole vegetarian by substituting the ground beef with a plant-based ground meat alternative, such as Beyond Meat or Impossible Burger. You can also add more vegetables, such as diced bell peppers, corn, or zucchini, to the chili for added flavor and texture.
- Can I use different types of cheese for the macaroni and cheese?
- Yes, you can definitely experiment with different types of cheese! While cheddar cheese provides a classic flavor, you can also use other cheeses such as Monterey Jack, Gruyere, Pepper Jack, or a combination of your favorites. Just make sure the cheese melts well for a smooth and creamy sauce.
- How can I make this casserole spicier?
- If you like your chili with a kick, there are several ways to increase the spice level. You can add more chili powder, cayenne pepper, or a pinch of red pepper flakes to the chili mixture. You can also add a diced jalapeno pepper or a tablespoon of your favorite hot sauce. For those who prefer a milder spice, you can simply omit the cayenne pepper and use a milder chili powder.
- Can I freeze this casserole for later?
- Yes, this casserole freezes well. To freeze it, let it cool completely after baking. Then, wrap it tightly in plastic wrap and aluminum foil, or transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in the oven at 350°F (175°C) until heated through.
- What if I don’t have all the ingredients on hand? Can I make substitutions?
- Absolutely! Cooking is all about being flexible and using what you have available. If you don’t have kidney beans, you can substitute them with pinto beans, black beans, or even chickpeas. If you don’t have beef broth, you can use chicken broth or vegetable broth. If you don’t have tomato sauce, you can use crushed tomatoes or tomato paste diluted with water. Don’t be afraid to get creative and use what you have on hand!
