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Chili Cheese Beef Hot Dog Mac and Cheese Recipe!

This Chili Cheese Dog Mac And Cheese is a delightful fusion of classic comfort foods, combining rich, creamy macaroni and cheese with hearty beef chili and savory hot dogs. It’s the ultimate dish for satisfying all your cravings in one delicious bowl!

Ingredients

  • Elbow Macaroni
  • Hearty Beef Chili
  • All-Beef Hot Dogs
  • Sharp Cheddar Cheese
  • Monterey Jack or Colby Jack
  • Whole Milk
  • Butter
  • Flour
  • Salt
  • Black Pepper
  • Mustard Powder
  • Smoked Paprika
  • Extra Shredded Cheese
  • Diced Red Onion (optional)
  • Sliced Jalapeños (fresh or pickled, optional)
  • Yellow Mustard (optional)
  • Fresh Cilantro (optional)

Instructions

  1. Prep Your Pasta: Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions until al dente – this is usually about 7-9 minutes. You want it firm enough to hold up to baking without getting mushy. Drain well and set aside.
  2. Cook the Hot Dogs: While the pasta cooks, slice your all-beef hot dogs into 1/2-inch thick coins. In a large skillet, cook the hot dog slices over medium-high heat until they are nicely browned and slightly crispy. This caramelization adds a fantastic depth of flavor. Drain off any excess grease and set aside.
  3. Warm the Chili: In a separate saucepan, gently warm your beef chili over medium-low heat. You want it simmering gently, but not boiling vigorously. This ensures it's hot and ready to meld with the other ingredients.
  4. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, sprinkle in the flour. Whisk continuously for 1-2 minutes until a smooth paste forms and cooks slightly – this is your roux. It helps thicken the sauce and cooks out the raw flour taste.
  5. Build the Cheese Sauce: Gradually whisk in the whole milk to the roux, a little at a time, making sure to whisk out any lumps. Continue whisking until the sauce thickens to a smooth, creamy consistency, about 5-7 minutes. Bring it to a gentle simmer, but don't boil.
  6. Melt the Cheese: Remove the pot from the heat. Gradually add your shredded sharp cheddar and Monterey Jack cheeses to the sauce, stirring constantly until all the cheese is melted and the sauce is smooth and glossy. Season the cheese sauce with salt, black pepper, and mustard powder to taste. Give it a little taste – it should be super cheesy and delicious!
  7. Combine Mac and Cheese: Add the cooked, drained elbow macaroni to the cheese sauce. Stir gently until every piece of pasta is thoroughly coated in that glorious cheesy goodness.
  8. Assemble the Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread about half of the mac and cheese mixture evenly in the bottom of the prepared baking dish. Layer about half of the warmed beef chili over the mac and cheese. Sprinkle about half of the cooked hot dog slices over the chili. Repeat with the remaining mac and cheese, chili, and hot dog slices. Finally, generously top the entire dish with a final layer of extra shredded cheese.
  9. Bake to Perfection: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the top layer of cheese is melted and golden brown. For an extra crispy, bubbly top, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
  10. Rest and Serve: Remove from the oven and let it rest for 5-10 minutes before serving. This helps the cheese sauce set slightly. Serve hot, garnished with any desired toppings!

Nutrition

Keywords: Investing in good quality all-beef hot dogs and sharp cheddar cheese makes a significant difference. Aim for al dente pasta, as it will continue to cook in the oven. If you have time, making a batch of your favorite thick, savory beef chili from scratch will elevate this dish. Browning the hot dog slices adds wonderful texture and flavor. For a crispy cheese topping, broil for a couple of minutes at the end.