Chili Dog Mac & Cheese
A delightful twist on classic comfort foods that combines creamy mac and cheese with juicy hot dogs and rich chili for a satisfying family dinner.
Ingredients
Main Ingredients
- 1 box 12 oz box Velveeta shells & cheese Creamy and velvety mac and cheese base.
- 7-8 pieces hot dogs, cooked and sliced into coins Juicy bites that add flavor.
- 1 can 15 oz can no bean chili Rich and savory chili.
- 1 can 15.5 oz can chili starter, drained and lightly rinsed Enhances chili flavor.
- 1 1/4 cups shredded cheddar cheese (divided) Sharp cheese for perfect topping.
For Garnish
- Diced white onion For added aromatic crunch.
- Pickled jalapeños For a zesty kick.
Instructions
Preparation
- Begin by cooking the Velveeta shells according to the package directions. Once done, drain the pasta well and set it aside.
- In a large bowl, stir in the cheese sauce from the box into the drained pasta. Next, add the sliced hot dogs, the can of no bean chili, the drained chili starter, and 3/4 cup of the shredded cheddar cheese. Mix everything together until evenly combined.
- Lightly spray a 2-quart baking dish with non-stick cooking spray to avoid sticking. Transfer the mac and cheese mixture into the dish, spreading it out into an even layer.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the mac and cheese mixture.
Baking
- Preheat your oven to 350°F (175°C) and bake the casserole for 15-20 minutes, or until it’s hot and bubbly, with the cheese melted and slightly golden on top.
Serving
- Remove from the oven, let it cool slightly, and serve warm. Top each serving with diced white onions and pickled jalapeños if desired.
Notes
Feel free to mix different types of cheese or hot dogs as per your preference. Add crushed tortilla chips on top before baking for extra crunch.