Name: Coney Chili Mac Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground beef (or substitute hot dogs, sliced); 1 small onion (diced); 2 garlic cloves (minced); 2 tbsp tomato paste; 1 packet (or 2 tbsp chili seasoning); 8 oz elbow macaroni (or other small pasta); 1½ cups shredded cheddar cheese (or cheese blend); Salt and pepper to taste; Optional: canned beans (jalapeños, scallions, mustard for topping); Optional: ¼ tsp smoked paprika or chipotle powder

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Coney Chili Mac Casserole is the ultimate mash-up of two American favorites: chili cheese dogs and creamy macaroni and cheese. It’s a bold, hearty dish that brings together the flavors of rich beef chili, tangy hot dog-style toppings, tender pasta, and gooey melted cheese—all baked into one cozy casserole.

Imagine everything you love about a classic Coney Island chili dog—savory ground beef, spiced tomato chili, and shredded cheddar—layered with soft elbow macaroni for a filling, family-friendly bake. It’s warm, cheesy, and packed with nostalgic flavor.

What makes it so beloved? It’s comfort food at its finest. Kids devour it, adults go back for seconds, and it can easily be scaled up for a crowd. Whether you’re hosting a casual get-together or just looking for a hearty weeknight dinner, this casserole checks all the boxes. It’s easy to prep, full of flavor, and guaranteed to satisfy your chili cravings.

A Brief History of Coney-Style Chili and Macaroni

The Coney dog has deep roots in American food culture. Contrary to what the name suggests, it wasn’t born on Coney Island, New York—it actually originated in the Midwest, especially in Michigan, where Greek and Macedonian immigrants created their own take on hot dogs topped with spiced meat sauce.

Coney-style chili is different from Texas chili—it’s smoother, slightly sweet, and often made without beans. It’s designed to complement the snap of a hot dog and the tang of mustard and onions. This unique chili quickly became a regional favorite across diners and chili parlors.

Over time, home cooks began combining that iconic chili with macaroni and cheese to create an easier, heartier version: Coney Chili Mac Casserole. It’s especially popular in Midwestern kitchens where comfort food reigns supreme. This baked dish took everything great about the drive-in classic and made it even more satisfying, all in a single pan.

Why You’ll Love This Chili Mac Casserole

There’s a lot to love about this dish. First, it’s a one-pan wonder—less mess, more flavor. Second, it’s budget-friendly and uses pantry staples you probably already have on hand.

It’s also make-ahead and freezer-friendly, so it works great for meal prep. Bake it the night before or stash leftovers in the freezer for a quick dinner later.

Best of all, it’s perfect for gatherings—potlucks, game nights, or lazy Sundays. It feeds a crowd and delivers on flavor every time.

Pro Tip: Got leftover chili from last night? This is a delicious way to repurpose it into something totally new.

Ingredients You’ll Need

This casserole keeps it simple but satisfying with a handful of classic ingredients:

Macaroni: Elbow pasta works best, but any small shape will do.
Ground beef or chopped hot dogs: Adds that chili dog flavor—some versions even combine both!
Onion & garlic: For a savory base layer of flavor.
Tomato paste: Gives the chili its rich, tangy backbone.
Chili seasoning: You can use a packet or mix your own with cumin, paprika, oregano, and cayenne.
Optional beans: Not traditional in Coney-style chili, but feel free to toss in kidney or black beans for extra protein.
Shredded cheddar or cheese blend: Melty, sharp cheese is key to that creamy finish.

Bold Tip: For extra depth and smokiness, add a dash of smoked paprika or chipotle chili powder to the meat mixture!

Step-by-Step: How to Make Coney Chili Mac Casserole

Step 1: Brown the Meat + Onion
Start by cooking ground beef (or chopped hot dogs) in a large skillet over medium heat. Break up the meat as it browns. Once it’s about halfway done, add the chopped onion and let everything sauté until the meat is fully cooked and the onions are soft.

Step 2: Add Seasonings and Tomato Paste
Stir in minced garlic, chili seasoning, and tomato paste. Let it cook for a minute or two to toast the spices and thicken the mixture. If needed, add a splash of broth or water to loosen it slightly.

Step 3: Mix with Cooked Pasta
Meanwhile, boil your macaroni until just al dente—remember, it will finish cooking in the oven. Drain it, then stir it into your chili mixture until well coated.

Step 4: Layer in Casserole Dish with Cheese
Transfer everything to a greased 9×13-inch baking dish. Spread evenly, then top generously with shredded cheese. For extra gooeyness, layer some cheese in the middle too.

Step 5: Bake Until Bubbly and Golden
Bake uncovered at 375°F (190°C) for about 20–25 minutes, or until the cheese is bubbling and golden.

Optional Toppings: Just before serving, top with sliced jalapeños, chopped scallions, a drizzle of yellow mustard, or even crushed tortilla chips for texture.

Common Mistakes to Avoid

To make sure your casserole turns out just right, steer clear of these common slip-ups:

Overcooking the pasta: Undercook slightly, since it softens more in the oven.
Too much liquid: Drain any excess fat and use tomato paste—not sauce—to keep it thick.
Bland seasoning: Don’t be shy with the chili spices. This dish should zing with flavor!
Skipping the rest time: Let it sit for 5–10 minutes before serving. It firms up and tastes even better.

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Bold Tip: If reheating later, add a splash of broth or water to revive the creamy texture without drying it out.

Easy Variations to Try

One of the best things about Coney Chili Mac Casserole is how customizable it is. Whether you’re spicing things up or keeping it kid-approved, here are some easy tweaks to suit your style:

Spicy Version: Add a pinch of cayenne pepper, diced jalapeños, or a can of green chiles to the chili base for a bold kick. Want extra heat? Pepper jack cheese does wonders too.
Kid-Friendly: Swap ground beef for chopped hot dogs. It’s a guaranteed hit with little ones—and a fun twist on chili dogs.
Healthier Swap: Use lean ground turkey or ground chicken, whole wheat pasta, and reduce the cheese slightly. It still satisfies but with fewer calories.
Vegetarian Version: Plant-based ground “meat” or lentils work well here. Add kidney beans or black beans to keep it hearty and protein-rich.
Loaded Chili Mac: Before serving, pile on crushed tortilla chips, a dollop of sour cream, sliced green onions, and even a drizzle of hot sauce. It’s casserole meets nachos!

Bold Tip: Making it your own is easy—just balance the heat, richness, and texture to your liking!

What to Serve with Coney Chili Mac Casserole

This casserole is a main event, but pairing it with the right sides makes it feel like a full, well-rounded meal. Here are some go-to serving ideas:

Crisp green salad with ranch or a tangy vinaigrette adds freshness and crunch to balance the richness.
Garlic bread or cheddar cornbread is perfect for soaking up all that cheesy chili goodness.
Roasted vegetables like broccoli, carrots, or corn on the cob round out the plate beautifully.
A tangy coleslaw adds brightness and a bit of snap—great contrast with the creamy casserole.

For drinks, try something cool and refreshing like sweet tea, lemonade, or a light lager or pilsner if you’re entertaining adults.

Pro Tip: Serving buffet-style? Set up a topping bar with sour cream, jalapeños, diced onions, and hot sauce so guests can customize their slices!

How to Make It Ahead & Store Leftovers

This dish is not only cozy—it’s convenient! Here’s how to prep and store it like a pro:

Make Ahead: You can fully assemble the casserole (without baking) up to 2 days in advance. Just cover tightly with foil or plastic wrap and refrigerate until ready to bake.
Freezing Instructions: Wrap the unbaked casserole dish in plastic wrap and a layer of foil. Freeze for up to 2 months. When you’re ready to cook, thaw it in the fridge overnight, then bake as usual.
Leftovers: Store any leftover casserole in an airtight container in the fridge for up to 4 days. It reheats beautifully!
Reheating Tips: For best results, reheat individual portions in the oven at 350°F (175°C) until warm and bubbly. You can also use the microwave, but the cheese may not stay quite as melty.

Bold Tip: Add a splash of broth or milk before reheating to keep everything creamy and prevent the pasta from drying out.

Nutrition Snapshot

Each serving of Coney Chili Mac Casserole delivers a comforting mix of protein, carbs, and cheesy goodness. Expect around 450–600 calories per portion, depending on ingredients used.

Want to lighten it up? Use lean ground meat, swap in low-fat cheese, and add extra veggies like bell peppers or spinach.

FAQs

What’s the difference between chili mac and chili dog casserole?
Chili mac typically features macaroni mixed with beefy chili and cheese—like a chili pasta bake. Chili dog casserole often includes hot dogs and sometimes even baked buns to mimic the feel of a chili dog sandwich.

Can I use canned chili instead of homemade?
Yes, canned chili is a great shortcut. Just make sure it’s thick—runny chili can water down the casserole. If it’s too soupy, simmer it for a few minutes before mixing it with the pasta.

How long does Coney Chili Mac Casserole last in the fridge?
Store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven, and add a touch of liquid to keep it moist.

Can I make this in the slow cooker?
Absolutely. Cook the meat and chili base on the stovetop, then add it to a slow cooker with cooked pasta. Top with cheese, cover, and heat on low for about an hour—just until the cheese melts.

What cheese works best for chili mac casseroles?
Sharp cheddar is classic—it adds bold flavor and melts well. You can also try a Mexican blend or pepper jack for more spice. A little cream cheese or Velveeta can add extra creaminess too!