Main CourseDinner

Baked Macaroni And Cheese With Hot Dogs

Name: Baked Macaroni And Cheese With Hot Dogs
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: american
Ingredients: 450 g elbow macaroni; 8 pcs hot dog sliced into 1 cm rounds; 70 g unsalted butter; 70 g all-purpose flour; 750 ml whole milk; 170 g cheddar cheese shredded; 55 g cheddar cheese shredded; 1 tsp dry mustard; 1 tsp salt; 0.5 tsp black pepper ground

A classic American comfort food, this dish features tender elbow macaroni and sliced hot dogs in a rich, homemade cheddar cheese sauce. The casserole is baked until bubbly and golden-brown on top, making for a satisfying and kid-friendly weeknight dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 6
Difficulty: Easy
Per serving: 836 kcal

Allergen information: may contain gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gelbow macaroni
8 pcshot dog, sliced into 1 cm rounds

sauce

70 gunsalted butter
70 gall-purpose flour
750 mlwhole milk
170 gcheddar cheese, shredded
1 tspdry mustard
1 tspsalt
0.5 tspblack pepper, ground

topping

55 gcheddar cheese, shredded

Equipment

large pot · colander · cutting board · knife · whisk · baking dish · large saucepan

The method

Step by step

1
Preheat your oven to 190°C (375°F) and lightly grease a 2.5-quart (or 9x13 inch) baking dish.
About 2 min
2
Cook the elbow macaroni in a large pot of salted boiling water according to package directions until it is al dente.
About 10 min
Cook’s note: Slightly undercooking the pasta will prevent it from becoming mushy after baking.
3
While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat.
About 2 min
4
Whisk in the all-purpose flour to form a thick, smooth paste (a roux) and cook for one minute, stirring constantly.
About 1 min
Cook’s note: Cooking the flour for a minute removes its raw taste.
5
Gradually pour in the whole milk while whisking continuously to prevent any lumps from forming.
About 2 min
6
Bring the sauce to a simmer, then reduce heat and cook for 3-5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
About 5 min
7
Remove the pan from the heat and add the sauce portion of the shredded cheddar cheese, dry mustard, salt, and ground black pepper.
About 1 min
8
Stir until the cheese is fully melted and the sauce is smooth and creamy.
About 1 min
Cook’s note: The residual heat of the sauce is enough to melt the cheese without making it grainy.
9
Drain the cooked macaroni thoroughly in a colander.
About 1 min
10
Add the drained macaroni and the sliced hot dogs to the cheese sauce in the saucepan.
About 1 min
11
Stir gently until the pasta and hot dogs are evenly coated.
About 1 min
12
Pour the mixture into the prepared baking dish and spread it out in an even layer.
About 1 min
13
Sprinkle the topping portion of the shredded cheddar cheese evenly over the surface.
About 1 min
14
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
About 20 min
15
Remove from the oven and let the dish rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the sauce to set slightly, making it easier to serve.

Per serving

Nutrition

23%Score

Calories: 835.9kcal
Protein: 34.7g
Carbs: 73.2g
Fat: 44.2g
Fibre: 2g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or bake the dish in a 175°C (350°F) oven until warmed through.