Mac and Cheese Dog Casserole

You won't get this at any ballpark!

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings (4 huge, 6 normal)
Level:
Easy

Ingredients
  • 1 pound elbow macaroni
  • Salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 package beef or pork hot dogs, chopped into 1-inch pieces
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 tablespoons all- purpose flour
  • 1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
  • 2 cups milk
  • Pepper
  • 1 rounded tablespoon spicy mustard
  • 2 rounded tablespoons ketchup
  • 3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)
Directions
Watch how to make this recipe.
  • Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.

  • Preheat broiler and set rack 12 inches from heat.

  • While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

  • Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.


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