Description
This hearty Coney Chili Mac Casserole combines savory ground beef chili with tender elbow macaroni, topped with a gooey blend of cheddar and mozzarella cheeses. Perfect for a comforting family dinner, this casserole blends classic chili flavors with cheesy pasta baked to perfection.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 packet chili seasoning
- 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
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 cup water
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole later.
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened, which will enhance the flavor.
- Brown Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat to keep the dish from being greasy.
- Prepare Chili Sauce: Stir in chili seasoning, garlic powder, onion powder, tomato sauce, kidney beans, and water. Let the mixture simmer for 10 minutes, stirring occasionally to blend flavors and thicken the sauce.
- Cook Macaroni: While the chili simmers, cook elbow macaroni according to package instructions, usually boiling until al dente, then drain and set aside.
- Combine Chili and Pasta: In a large casserole dish, combine the cooked macaroni with the chili mixture, stirring thoroughly to ensure even distribution.
- Add Cheese Topping: Sprinkle shredded cheddar and mozzarella cheese evenly over the casserole surface for a rich, cheesy crust.
- Bake Covered: Cover the dish with aluminum foil and bake for 20 minutes, allowing the flavors to meld and cheese to begin melting.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and golden.
- Rest and Serve: Let the casserole cool for a few minutes before serving to set the layers and make it easier to cut and serve.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Add a dash of hot sauce or cayenne pepper for a spicier kick.
- Use gluten-free pasta to adapt the recipe for gluten-sensitive diets.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- To add extra veggies, consider mixing in diced bell peppers or corn during the chili simmering step.
