Coney Chili Mac Casserole
Ingredients:
1 lb ground beef
2 cups cooked elbow macaroni
1 cup tomato sauce
1/2 cup beef broth
1 tbsp mustard
1 tbsp chili powder
1/2 cup shredded cheddar
Optional: crushed crackers or crispy onions on top
Directions:
Preheat oven to 350°F (175°C).
In a large skillet, cook the ground beef over medium heat until it's browned, breaking it up with a spatula as it cooks.
Drain any excess fat from the skillet.
Add the tomato sauce, beef broth, mustard, and chili powder to the cooked beef and stir well to combine.
Simmer the mixture for 5-10 minutes to let the flavors meld together.
Gently fold in the cooked elbow macaroni and half of the shredded cheddar into the beef mixture.
Transfer the mixture to a baking dish and spread it out evenly.
Sprinkle the remaining shredded cheddar over the top.
For added crunch, sprinkle crushed crackers or crispy onions over the cheese, if desired.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Allow it to cool slightly before serving.