Save A comforting fusion of creamy macaroni and cheese, hearty chili, and classic hot dog flavors—perfect for a crowd-pleasing twist on two American favorites.
I first made this Chili Cheese Dog Mac & Cheese for a backyard party, and everyone came back for seconds. The combination of gooey cheese and zesty chili instantly reminded us of baseball games and fun summer nights.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk, 200 g (2 cups) shredded sharp cheddar cheese, 100 g (1 cup) shredded mozzarella cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika (optional)
- Chili: 225 g (1/2 lb) ground beef, 1/2 medium onion finely chopped, 2 cloves garlic minced, 1 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper (optional), 240 ml (1 cup) canned diced tomatoes, 120 ml (1/2 cup) canned kidney beans drained and rinsed, salt and pepper to taste
- Hot Dogs: 4 classic hot dogs sliced into 1 cm (1/2 inch) pieces
- Toppings (optional): 2 green onions thinly sliced, jalapeño slices, extra shredded cheddar cheese
Instructions
- Prep:
- Preheat oven to 200°C (400°F). Lightly grease a 2-liter (2-quart) baking dish.
- Pasta:
- Cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Chili:
- In a large skillet over medium heat, cook ground beef until browned. Add onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, chili powder, cumin, and cayenne. Cook for 1 minute. Add diced tomatoes and kidney beans. Simmer for 5-7 minutes until thickened. Season with salt and pepper. Remove from heat.
- Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Simmer until thickened, about 3 minutes.
- Combine & Bake:
- Remove from heat and stir in cheddar and mozzarella until melted and smooth. Season with salt, pepper, and paprika. Combine cooked macaroni, cheese sauce, chili, and sliced hot dogs in a large bowl. Mix well. Transfer to the prepared baking dish. Top with extra cheese if desired. Bake for 15 minutes or until bubbly and golden on top.
- Finish:
- Garnish with green onions and jalapeños before serving.
Save This recipe became a family favorite after my kids voted it their top pick for Friday dinners. We love gathering around the table with laughter while sharing seconds.
Required Tools
Large pot, skillet, saucepan, baking dish, whisk, mixing bowl
Allergen Information
Contains dairy, wheat, hot dogs (may contain soy or other allergens)—always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 650, Total Fat: 32 g, Carbohydrates: 58 g, Protein: 32 g
Save Serve this hot and bubbly for extra comfort. Leftovers taste even better the next day.
Kitchen Tips & Answers
- → Can I use different pasta shapes for this dish?
Yes, elbow macaroni works best for holding the cheese sauce, but small pasta like shells or cavatappi can also be used.
- → How do I make this dish spicier?
Add extra cayenne pepper or use spicy hot dogs to increase the heat level to your preference.
- → Can I prepare the cheese sauce ahead of time?
Yes, the cheese sauce can be made in advance and reheated gently before mixing with the other ingredients.
- → What are good toppings to enhance flavor?
Thinly sliced green onions, jalapeño slices, and extra shredded cheddar provide fresh and spicy accents.
- → Is it possible to make a vegetarian version?
Substitute turkey or plant-based sausages for hot dogs and replace the beef chili with a bean chili to keep it vegetarian-friendly.