Chili Cheese Dog Pasta Bake
A baked macaroni dish with browned hot dogs, canned chili, and melted cheddar.
Equipment
- Medium baking dish
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 10 oz beef hot dogs sliced into thin rounds
- 15 oz canned chili with or without beans
- 1 cup shredded cheddar cheese for the filling
- ½ cup shredded cheddar cheese for the topping
- ½ cup diced onion
Instructions
Cooking
- Prep. Preheat to 375 degrees F and grease a medium baking dish. Boil the macaroni until al dente and drain.
- Brown. Cook the sliced hot dogs in a skillet over medium heat for 4 to 5 minutes until browned.
- Mix. Stir the macaroni, hot dogs, chili, 1 cup cheddar, and onion together until coated.
- Bake. Spread in the dish, top with the remaining cheddar, and bake 20 to 25 minutes until bubbling and golden.
- Rest. Let stand 5 minutes before scooping.
Notes
Substitutions: Use plant based hot dogs and bean chili for a version without meat.
Tips: Pull the pasta just short of done and brown the hot dogs well.
Storage: Refrigerate for 3 to 4 days or freeze for up to 2 months and reheat to 165 degrees F.