Save A comforting fusion of creamy macaroni and cheese, hearty chili, and classic hot dog flavors—perfect for a crowd-pleasing twist on two American favorites.
Mac & cheese has always been my weeknight go-to, but this mashup with chili and hot dogs brings out smiles every time I make it. The first time my kids tried it, they came back for seconds and asked if we could have it again the following week!
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk, 200 g (2 cups) shredded sharp cheddar cheese, 100 g (1 cup) shredded mozzarella cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika (optional)
- Chili: 225 g (1/2 lb) ground beef, 1/2 medium onion finely chopped, 2 cloves garlic minced, 1 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper (optional), 240 ml (1 cup) canned diced tomatoes, 120 ml (1/2 cup) canned kidney beans drained and rinsed, salt and pepper to taste
- Hot Dogs: 4 classic hot dogs, sliced into 1 cm (1/2 inch) pieces
- Toppings (optional): 2 green onions thinly sliced, jalapeño slices, extra shredded cheddar cheese
Instructions
- Prep the oven and dish:
- Preheat oven to 200°C (400°F). Lightly grease a 2-liter (2-quart) baking dish.
- Cook macaroni:
- Boil the macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Cook the chili:
- Brown beef in a skillet. Add onion and cook until softened. Stir in garlic, tomato paste, chili powder, cumin, and cayenne. Cook for 1 minute.
- Simmer tomatoes and beans:
- Add diced tomatoes and kidney beans. Simmer for 5-7 minutes until thickened. Season and remove from heat.
- Make cheese sauce:
- Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer to thicken. Remove from heat and stir in cheeses until smooth. Season with salt, pepper, and paprika.
- Combine & mix:
- Mix macaroni, cheese sauce, chili, and hot dogs in a bowl.
- Bake:
- Transfer mixture to baking dish. Top with extra cheese. Bake for 15 minutes, until bubbly and golden.
- Top & serve:
- Garnish with green onions and jalapeños.
Save This recipe is always the star at our family gatherings, with everyone digging in and sharing laughs over second helpings. It's a memory-maker for both adults and kids, and the leftovers disappear fast!
Required Tools
Large pot, skillet, saucepan, baking dish, whisk, and mixing bowl are all you need.
Nutritional Information
Per serving: 650 calories, 32 g fat, 58 g carbohydrates, 32 g protein.
Allergen Information
Contains: milk, cheese, wheat, hot dogs (may contain soy, wheat). Always check processed ingredients for allergens.
Save This dish is best enjoyed bubbling hot, straight from the oven — and it tastes just as delicious reheated the next day!
Common Questions
- → Can I use a different pasta shape?
Yes, small pasta shapes like shells or penne work well, holding sauce and chili nicely.
- → How do I make it spicier?
Add extra cayenne pepper or use spicy hot dogs to increase heat without overpowering flavors.
- → Is it possible to prepare this ahead of time?
Yes, assemble the mixture and refrigerate a few hours before baking to enhance flavors.
- → What substitutes work for ground beef?
Ground turkey or plant-based crumbles offer lighter alternatives without losing texture.
- → How can I achieve a crispier top layer?
Sprinkle extra shredded cheddar cheese and broil for a minute or two until golden and bubbly.