HOT DOG MAC & CHEESE CASSEROLE
Rate this recipe
HOT DOG MAC & CHEESE CASSEROLE
30 MINS | 4 servings
Ingredients:
- 1 pack Hatfield® Hot Dogs or Hatfield® Beef Franks, cut into ½-inch pieces
- 1 lb elbow macaroni or mini penne pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, finely chopped
- 2 Tbsp flour
- ½ cup chicken stock
- 2 cups milk
- 2 heaping Tbsp ketchup
- 1 heaping Tbsp spicy mustard
- 3 cups shredded sharp cheddar
Preparation:
- Preheat oven to broil and set rack 12” from heat.
- Bring a large pot of water to a boil. Add pasta and cook until tender. Drain, rinse, and set aside.
- Place hot dog pieces in a greased sauté pan and cook over medium high heat until brown on both sides, about 3-5 minutes. Remove from pan and set aside.
- Add olive oil, butter, and onion to the pan. Cook 4-5 minutes, or until translucent, then add flour and cook for another minute. Then add chicken stock.
- Whisk in milk. Bring to a gentle simmer and cook for 4-5 minutes. Season with salt and pepper, then stir in ketchup and mustard.
- Lower heat and add 2 cups of cheese. Stir until cheese melts, about 1 minute.
- Combine hot dogs, pasta, and sauce. Stir until coated evenly.
- Transfer into a large broiler-safe baking dish and top with remaining cheese.
- Broil until cheese is melted and golden, about 4-5 minutes.
