Description
This Coney Chili Mac Casserole is a comforting and hearty dish that combines the flavors of chili with cheesy pasta. Perfect for a cozy family dinner or potluck gathering.
Ingredients
Scale
For the Casserole:
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish:
- 2 green onions, sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Cook the macaroni: Cook macaroni until al dente, drain, and set aside.
- Cook the beef: In a skillet, cook ground beef and onion until browned. Drain excess fat.
- Add seasonings: Stir in garlic, chili powder, paprika, cumin, salt, and pepper. Add tomato sauce, diced tomatoes, and Worcestershire sauce.
- Combine: Add cooked macaroni and half of the cheese to the skillet. Transfer to a baking dish.
- Bake: Top with remaining cheese and bake for 20 minutes until bubbly. Garnish with green onions.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- This casserole can be made ahead and refrigerated, then baked before serving.
- Serve with cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
