This mouthwatering Hot Dog Cheesy Macaroni Casserole takes macaroni and cheese to a new level. It’s a one dish meal packed with all-beef hot dogs and jumbo elbow macaroni that’s smothered in a homemade bacon cheese sauce. It’s a dish that kids of all ages will love,
Hot Dog Cheesy Macaroni Casserole
Casseroles are a great love of mine in particularly for weekday meals and potlucks. One dish meals like Supreme Pizza Tortellini Bake and Chicken Cordon Bleu Casserole are among our very favorites. They are typically able to be assembled in advance, chilled and ready to bake when we’re ready to eat. I especially love it if there’s one that’s filled with as much flavor as this cheesy goodness.
Casserole Making Tips
When making this dish, I highly recommend that you use a premium hot dog for the best end result. I also used jumbo elbow macaroni but, note that classic elbow macaroni will work just as well. The cheese sauce is has a hint of smoke from the bacon added for flavor which just happens to be a combination of two of their favorite things to eat. The gooey cheddar bacon cheese sauce is homemade and honestly it takes this dish over-the-top. Serve it with steamed vegetables or a fresh salad and it’s guaranteed to disappear in a hot minute. You may also like to try this Tater Tot Chili Dog Casserole from The Salty Marshmallow.
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Helpful Kitchen Items:
Hot Dog Cheesy Macaroni Casserole
Ingredients
- 1 16 oz box jumbo or classic elbow macaroni
- 6 slices bacon cooked and crumbled, reserve 2 Tbsp drippings
- 7 Tbsp butter divided
- 1 small sweet onion diced
- 1/2 cup all-purpose flour
- 2 tsp garlic salt
- 2 tsp ground mustard
- 1 tsp black pepper
- 4 cup whole milk
- 4 cups shredded sharp cheddar cheese divided
- 8 bun length quality all-beef hot dogs. 1/4 inch slice i.e. Nathan's
- 2 green onion thinly sliced
Instructions
- Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
- Cook the macaroni in salted water per the package directions until al dente. Drain well.
- Meanwhile, in a separate pan over medium-high heat add 6 Tbsp of butter to reserved 2 Tbsp bacon drippings. Add onion.
- Cook for 3 minutes until the onion has softened. Lower the heat to medium and add the flour, garlic salt, mustard and black pepper. Stir until the flour has absorbed the butter. Cook stirring constantly for 1 minute.
- Gradually whisk in the milk. Bring to a boil then immediately lower the temperature to low heat. Allow to bubble gently for 5 minutes to thicken.
- Remove sauce from heat. Add 3 cups cheddar cheese and crumbled bacon. Reserve 2 Tbsp crumbled bacon for garnishing. Stir until the cheese has melted.
- Pour sauce over macaroni. Add hot dogs. Mix until macaroni is evenly coated and hot dogs are evenly distributed. Pour into the baking dish.
- Top with the remaining 1 cup of cheese. Dot with 1 Tbsp butter.
- Bake for 30-35 minutes until golden and bubbly.
- Garnish with bacon crumbles and sliced green onion. Serve immediately.
Melissa
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Krista Price says
Hi Melissa! Fellow food blogger here! I don’t cook with much gluten or dairy over on my corner of the Interent, so when I decided I was going to serve macaroni and cheese at our annual friends Christmas shindig, I knew I was going to need to call in some back-up. That’s where this recipe came in (I found it on Pinterest)!
So I kept it gluten-free by using a 1:1 gluten-free flour and gluten-free rice pasta while following the rest of your recipe to a tee and oh my goodness gracious -it turned out FANTASTIC. Not one person questioned whether or not it was gluten-free and both pans (I doubled the recipe) were demolished by the end of the night!
This is going to be my new go-to recipe for parties and potlucks! Thank you thank you thank you for sharing such an incredible dish! Happy Holidays!
Melissa says
Hi Krista, how wonderful! Thanks for sharing your gluten free adaptations, it may help others who have the same dietary restrictions. Happy New Year to you and yours.