Description
Coney Chili Mac Casserole is a hearty and comforting American dish that combines elbow macaroni, ground beef, and sliced hot dogs in a flavorful chili tomato sauce, topped with melted cheddar cheese and garnished with fresh green onions. This casserole offers a unique twist on classic chili mac, making it a perfect, crowd-pleasing main course for family dinners or potlucks.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Meat and Sausage
- 1 pound ground beef
- 1/2 pound hot dogs, sliced into rounds
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomato and Chili Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
Seasonings and Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 1 cup beef broth
- 1 tablespoon olive oil
Toppings and Garnish
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F to get it ready for the casserole baking step later.
- Cook Macaroni: Bring a large pot of salted water to a boil, add the elbow macaroni, and cook it according to the package directions until al dente. Drain well and set aside to prevent overcooking during baking.
- Brown Meat and Hot Dogs: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 6 minutes. Then stir in the sliced hot dogs and cook for 2 more minutes to integrate their flavor.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 3 minutes, stirring frequently to avoid burning.
- Add Sauce and Spices: Stir in tomato sauce, diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, black pepper, and beef broth. Bring the mixture to a simmer and cook for 10 minutes, allowing all the flavors to meld beautifully.
- Combine Pasta and Chili Mixture: Fold the cooked macaroni into the chili mixture, ensuring the pasta is evenly coated with the sauce.
- Assemble Casserole: Transfer the pasta and chili mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with chopped green onions for a fresh, mild onion flavor. Serve warm and enjoy!
Notes
- You can add a can of drained kidney beans or black beans for extra protein and texture.
- For a spicier kick, top the casserole with pickled jalapeños before serving.
- This dish reheats very well and can be prepared ahead of time for easy weeknight dinners or meal prep.
