Chili mac and cheese hot dog casserole

1 Heat a large saucepan over medium high heat and add the oil. Add the franks and the diced onions and cook, stirring, until the onions soften a bit, about 2 minutes.

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ingredients
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2 Add the tomato paste, cumin, coriander, chili powder, and chipotle powder and stir together. Add the tomatoes, pasta, and water, stir together, and cover. Bring to a boil and then reduce the heat to simmer and cook according to the cooking time on the pasta package directions.

3 Stir in the parsley, cilantro, and cheese and serve.

Tips

Because the franks, canned tomatoes, and cheese all contain salt, the recipe doesn’t call for any additional salt. If needed, adjust the seasoning at the end before serving.

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Cheese

"This yummy recipe comes from Rachael Ray...I saw her make it one night on "30 Minute Meals" and I couldn't wait to try it. It makes a lot, so it's perfect for the hungry kids and DH! Don't let the number of ingredients or the steps fool you...this is a quick and easy meal to make on a busy weeknight!"

Ready In:

30mins

Ingredients:

ingredients

1 lb elbow macaroni
salt
2 tablespoons extra virgin olive oil, divided
1 (16 ounce) package beef hot dogs or (16 ounce) package pork hot dogs, cut into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1⁄2 cup beer or 1/2 cup chicken broth
2 cups milk
pepper
1 tablespoon spicy mustard
2 tablespoons ketchup
3 cups yellow sharp cheddar cheese, divided (buy preshredded cheese, you will need 1 1/2 sacks of 10-ounce packages)

directions

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 tbsp 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 tbsp 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/chicken broth and cook off completely, 1 minute.
Whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup.
Lower heat and add 2 cups of the cheese.
Stir to melt, about 1 minute. Adjust mustard, ketchup, salt and pepper to taste.
Drain pasta well.
Combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 x 9) casserole dish and top with remaining cheese.
Melt and brown cheese under broiler, about 2 minutes.
Serve and enjoy!

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Reviews

Thought this was a great idea and made it when Rachel Ray did it.
My boys ate it up! Didn't have ketchup but it turned out fine. Used corn starch instead of flour but I might stick with flour next time- mine wasn't super creamy. 16 oz was a LOT of hot dogs, might use a little less next time. Over all very tasty!
Very good recipe! I used stock and forgot the mustard and ketchup. My toddler loved it! Thanks!
My husband and I loved this recipe. I'm not quite sure what that says about us! I really thought the beer, mustard and ketchup gave great flavor to the cheese sauce. I used chicken hot dogs and I think that made it slightly less greasy but overall if you are looking for health food you aren't making this dish.
We like this recipe, I have made it with polish sausages and also with little weenies, instead of the hotdogs, both were great!!!

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Tweaks

My boys ate it up! Didn't have ketchup but it turned out fine. Used corn starch instead of flour but I might stick with flour next time- mine wasn't super creamy. 16 oz was a LOT of hot dogs, might use a little less next time. Over all very tasty!
This has "Kid-Friendly" written all over it! I made a half recipe, but with a 12 oz pkg of Hebrew National hot dogs. Used chicken broth rather than beer. A cheeseburger version could also be made with ground beef instead of hot dogs. Thanks for sharing the recipe!