Can I make this ahead of time?

Yes, assemble the casserole without the cracker and onion topping. Cover and refrigerate up to 24 hours. Add toppings and bake as directed, adding 5-10 extra minutes.

What can I substitute for ground beef?

Ground turkey, chicken, or even plant-based ground meat work well. Adjust cooking time as needed.

Can I freeze this casserole?

Absolutely. Wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before reheating.

Why does my pasta get mushy?

Cook the pasta just until tender, not fully done. It will finish cooking in the oven.

Best Coney Chili Mac Casserole

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Author: Zara Blake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings 1x
Category: Main Dish Casserole

Ingredients

Scale

1 pound ground beef (80/20)
12 oz elbow macaroni
1 (15 oz) can tomato sauce
1 cup beef broth
2 tablespoons yellow mustard
2 teaspoons chili powder
2 cups sharp cheddar cheese, shredded
1 sleeve saltine crackers, crushed ”

1 cup crispy onions

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Instructions

Cook Pasta: Boil elbow macaroni according to package directions. Drain and set aside.
Brown Beef: Cook ground beef in large skillet over medium-high heat until no pink remains. Drain fat.
Make Sauce: Add tomato sauce, beef broth, mustard, and chili powder to beef. Simmer 5 minutes.
Combine: Mix cooked macaroni into beef mixture. Add half the cheese and stir until melted.
Assemble: Transfer to greased 9×13 inch dish. Top with remaining cheese, crushed crackers, and crispy onions.
Bake: Cook at 350°F for 20-25 minutes until bubbly and golden.

Rest: Let stand 5 minutes before serving.

Find it online: https://easyrecipebooks.com/best-coney-chili-mac-casserole/