Save A comforting fusion of creamy macaroni and cheese, hearty chili, and classic hot dog flavors—a crowd-pleasing twist that combines two American favorites in one casserole.
The first time I made this chili cheese dog mac & cheese for my friends, it disappeared faster than any other meal I've served. It's become our go-to when everyone craves something hearty and nostalgic.
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
- Prepare Oven and Pasta:
- Preheat oven to 200°C (400°F). Lightly grease a 2-liter (2-quart) baking dish. Cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Make the Chili:
- In a large skillet over medium heat, cook ground beef until browned. Add onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, chili powder, cumin, and cayenne. Cook 1 minute. Add diced tomatoes and kidney beans. Simmer for 5-7 minutes until thickened. Season with salt and pepper. Remove from heat.
- Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Simmer until thickened, about 3 minutes. Remove from heat and stir in cheddar and mozzarella until melted and smooth. Season with salt, pepper, and paprika.
- Mix & Assemble:
- Combine cooked macaroni, cheese sauce, chili, and hot dog slices in a large bowl. Mix well. Transfer mixture to prepared baking dish. Top with extra cheese if desired.
- Bake & Serve:
- Bake for 15 minutes, or until bubbly and golden on top. Garnish with green onions and jalapeños before serving.
Save This recipe brings back memories of movie nights with my family—everyone always wanted seconds! It's a real winner for any age.
Serving Suggestions
Pair this dish with a crisp, hoppy pale ale or a fruity red wine, and add a simple green salad to lighten the meal.
Allergen & Nutritional Information
Each serving provides about 650 calories, 32 g fat, 58 g carbohydrates, and 32 g protein. Contains dairy, gluten, and beans.
Make-Ahead & Storage
Assemble ahead and refrigerate up to 1 day before baking. Leftovers can be stored in an airtight container for up to 3 days.
Save Serve immediately while bubbly and hot. It's the ultimate comfort food for gatherings or weekend dinners!
Cooking Questions
- → Can I use different types of pasta?
Yes, elbow macaroni works best for holding the sauce, but penne or shells are good alternatives.
- → How can I make this dish spicier?
Add extra cayenne pepper or choose spicy hot dogs for an increased heat level.
- → Is there a way to prepare this without meat?
Swap ground beef for a vegetarian chili and use plant-based hot dogs for a meat-free option.
- → What cheese varieties can I substitute?
Sharp cheddar and mozzarella provide creaminess and flavor, but gouda or Monterey jack can also work well.
- → Can I prepare this dish ahead of time?
Yes, assemble the mix and refrigerate before baking; add extra baking time if cooking straight from chilled.