Introduction
Remember those chilly evenings spent huddled around the table, the aroma of something warm and comforting filling the air? This Coney Island Chili Mac Casserole recipe is just that – a nostalgic hug in a baking dish. It’s unbelievably easy to make, comes together quickly, and is guaranteed to be a crowd-pleaser, perfect for family dinners or potlucks. Get ready to transport your taste buds to a cozy corner of Coney Island!
Why You’ll Love This Recipe
- Fast – Ready in under an hour!
- Easy – Minimal prep and simple steps.
- Giftable – Perfect for taking to a friend or neighbor.
- Crowd-pleasing – Everyone loves a hearty, cheesy casserole!
Ingredients
- 1 lb ground beef (I prefer 80/20 for best flavor)
- 2 cups cooked elbow macaroni (You can cook this ahead of time!)
- 1 cup tomato sauce (Your favorite brand will do just fine.)
- 1/2 cup beef broth (Adds depth of flavor!)
- 1 tbsp mustard (Dijon or yellow, your preference)
- 1 tbsp chili powder (Adjust to your spice preference!)
- 1/2 cup shredded cheddar cheese (Sharp cheddar is my favorite)
- Optional: Crushed crackers or crispy onions (For extra crunch!)
How to Make It
- Preheat your oven to 350°F (175°C). This is crucial for perfectly bubbly cheese!
- Brown the ground beef in a large skillet over medium heat for 6–8 minutes, breaking it up with a spoon. Drain off any excess grease.
- Add the tomato sauce, beef broth, mustard, and chili powder to the skillet. Stir well to combine and let it simmer gently for 5–10 minutes, allowing the flavors to meld. This is where the magic happens!
- Stir in the cooked macaroni and half of the shredded cheddar cheese. Mix everything until it’s nicely coated.
- Transfer the macaroni and meat mixture to a greased 9×13 inch baking dish. I like to use cooking spray for easy cleanup.
- Sprinkle the remaining cheddar cheese over the top. If you’re using crushed crackers or crispy onions, add those now too.
- Bake for 20–25 minutes, or until the casserole is bubbly and golden brown. Keep an eye on it so it doesn’t burn!
- Let the casserole rest for a few minutes before serving. This allows it to set up slightly and makes it easier to serve.
Substitutions & Additions
Feel free to get creative! Try using different types of ground meat, such as turkey or Italian sausage. You can also add other vegetables, like diced onions or bell peppers, to the meat sauce. For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. Experiment with different cheeses – Monterey Jack or pepper jack would be delicious additions or substitutes.
Tips for Success
- Don’t overcook the macaroni. It should be al dente.
- Make sure your ground beef is fully cooked before adding the other ingredients.
- For a richer flavor, use homemade tomato sauce.
- This casserole can be prepped ahead of time. Assemble it up to a day in advance and bake when ready.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Freezing is not recommended, as the macaroni can become mushy.
FAQs
- Q: Can I use different pasta? A: Yes! While elbow macaroni is traditional, you can use other short pasta shapes.
- Q: Can I make this in a smaller dish? A: Yes, just adjust the baking time accordingly. It might cook faster in a smaller dish.
- Q: What if I don’t have beef broth? A: You can substitute with chicken broth or water, but the flavor will be slightly different.
- Q: Can I add beans? A: Absolutely! Kidney beans or pinto beans would be a great addition.
Coney Island Chili Mac Casserole
A nostalgic, easy-to-make casserole perfect for family dinners or potlucks. This recipe features ground beef, elbow macaroni, tomato sauce, beef broth, mustard, chili powder, and cheddar cheese, baked to bubbly perfection.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium heat for 6–8 minutes, breaking it up with a spoon. Drain off any excess grease.
- Add the tomato sauce, beef broth, mustard, and chili powder to the skillet. Stir well to combine and let it simmer gently for 5–10 minutes, allowing the flavors to meld.
- Stir in the cooked macaroni and half of the shredded cheddar cheese. Mix everything until it’s nicely coated.
- Transfer the macaroni and meat mixture to a greased 9x13 inch baking dish.
- Sprinkle the remaining cheddar cheese over the top. If you’re using crushed crackers or crispy onions, add those now too.
- Bake for 20–25 minutes, or until the casserole is bubbly and golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
Feel free to get creative! Try using different types of ground meat, such as turkey or Italian sausage. You can also add other vegetables, like diced onions or bell peppers, to the meat sauce. For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. Experiment with different cheeses – Monterey Jack or pepper jack would be delicious additions or substitutes. Don't overcook the macaroni. It should be al dente. Make sure your ground beef is fully cooked before adding the other ingredients. For a richer flavor, use homemade tomato sauce. This casserole can be prepped ahead of time. Assemble it up to a day in advance and bake when ready. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Freezing is not recommended, as the macaroni can become mushy.
