Chili Dog Mac and Cheese Recipe

I can't really explain why I decided to create this chili dog mac and cheese hybrid. I always get a few requests for comforting casseroles this time of year, but if the goal was to end up with a recipe that tasted like both things, I failed miserably. On the other hand, if a tasty, comforting casserole was the mission, then lets celebrateand invite a few friends, since this thing is huge. While I did enjoy eating this, I was a bit confused why it didnt really taste like chili dogs or mac and cheese. I knew the lack of creamy sauce might be an issue, but I thought if I stirred in enough cheese, all would be fine. Taste and texture-wise, I was correct, but the flavors just didnt come together as Id hoped. Anyway, I tried, and failed, but also kind of succeeded, and if youd like something that feels and tastes like an American goulash with hot dogs, then I really do hope you give this a try soon. Enjoy!

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Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, diced
• 2 generous teaspoons kosher salt, plus more to taste
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon dried oregano, preferably Mexican oregano
• 4 cloves garlic, minced
• 1 cup diced green peppers
• 1 pound hot dogs, sliced
• 1 (28 ounce) can crushed tomatoes
• 2 cups water
• 2 rounded cups elbow macaroni
• 8 ounces shredded white Cheddar cheese
• 8 ounces shredded Monterey Jack cheese
• Green onions, sliced, for the top (optional)

Directions

Step 1: Add olive oil to a large pot and place over high heat. Add the ground beef and cook, stirring and breaking it up with a spoon or spatula for about 2 minutes.

Step 2: Add diced onions and kosher salt to the pot, cooking and stirring until the beef becomes crumbly and the onions turn translucent, about 5 minutes.

Step 3: Stir in chili powder, cumin, paprika, black pepper, cinnamon, cayenne pepper, dried oregano, and minced garlic. Cook for another 2 minutes, stirring frequently.

Step 4: Add the diced green peppers, sliced hot dogs, crushed tomatoes, and water to the pot. Stir everything together and bring to a simmer. Once simmering, reduce the heat to medium-low and let it cook, stirring occasionally for at least 30 minutes. Taste and adjust seasoning if needed.

Step 5: While the chili is simmering, fill a large pot with lightly salted water and bring it to a rolling boil. Add the macaroni and cook according to the package instructions, but reduce the cooking time by 1 minute, until the pasta is firm to the bite (about 8 to 11 minutes).

Step 6: Preheat the oven to 400F (200C). Once the chili has cooked, turn off the heat and drain the macaroni. Add the macaroni to the chili and stir until well combined.

Step 7: Transfer the chili and macaroni mixture into a large, deep 9x13-inch baking dish. In a separate bowl, mix the shredded Cheddar and Monterey Jack cheeses together. Sprinkle about 60% of the cheese on top of the chili mixture and stir it into the casserole thoroughly.

Step 8: Sprinkle the remaining cheese evenly over the top of the casserole and lightly press it into the surface with the tip of a spoon.

Step 9: Bake in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and golden brown on top. Let it rest for 15 minutes before serving.

Step 10: If desired, top with sliced green onions for garnish.

Chef's Note

You can substitute the can of crushed tomatoes with 3 cups of tomato sauce for a slightly different flavor.

Nutrition Facts (per serving)

• Calories: 452
• Total Fat: 32g (41% Daily Value)
• Saturated Fat: 14g (72% Daily Value)
• Cholesterol: 91mg (30% Daily Value)
• Sodium: 987mg (43% Daily Value)
• Total Carbohydrate: 16g (6% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 5g
• Protein: 27g (53% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 332mg (26% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 564mg (12% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Consult a registered dietitian if following a medically restrictive diet.