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Preheat your oven to 375°F (190°C).
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In a large skillet, cook the ground beef with chopped onion and garlic until the beef is browned and the onion is soft. Drain any excess fat.
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Stir in the chili beans, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 5–10 minutes to allow flavors to meld.
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In a large mixing bowl, combine the cooked elbow macaroni with the chili-beef mixture. Mix well.
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Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle shredded cheddar cheese evenly on top.
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Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly.
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Garnish with sliced green onions before serving.
Serving & Storage Tips
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Serve warm with a side of cornbread or a simple salad.
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Leftovers can be stored in an airtight container in the fridge for 3–4 days.
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Reheat in the oven or microwave until warmed through.
Variations
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Add chopped bell peppers or corn for extra veggies.
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Swap cheddar for pepper jack cheese for a spicy twist.
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Use whole wheat or gluten-free pasta if desired.
Tips
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Make sure the macaroni is cooked al dente to avoid mushy casserole.
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Simmer the chili mixture a few extra minutes for deeper flavor.
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For a crunchy topping, sprinkle breadcrumbs on the cheese before baking.
✨ This Coney Chili Mac Casserole is comfort food at its finest—cheesy, flavorful, and always a crowd-pleaser!
❤️ Save this recipe, try it this week, and comment below to let me know how it turned out!
