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!
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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
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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!
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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.
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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.
