Chili Dog Mac And Cheese Recipes

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

CHILI MAC & CHEESE

Steps:

• Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

CHILI DOG MAC AND CHEESE

Steps:

• Preheat oven to 350°F. Cook pasta shells according to package instructions; drain and return to pot.
• Add milk, butter, and 1 cup of cheese to cooked pasta along with cheese packets from the macaroni boxes. Stir together over low heat and season with salt and pepper.
• Add hot dogs, diced tomatoes, beans and 1/2 cup cheddar to the pot of macaroni and stir well to combine. Transfer mixture to an 8x8-inch baking dish and top with remaining 1/2 cup of cheddar cheese.
• Bake 15-20 minutes until all cheese is melted and casserole is heated through.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

MAC AND CHEESE DOG CASSEROLE

Steps:

• Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
• Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

CHILI CHEESE DOG MAC AND CHEESE

Steps:

• Grill hot dogs off first over high heat and get a good char on all sides. Set aside and allow to cool to the touch.
• When hot dogs are cooling, assemble the mac and cheese. Preheat the oven to 350 degrees.
• In a large stock pot, cook macaroni to directions on back of box. While pasta cooks, assemble the cheese sauce. In a large sauce pan, add the 3 Tbls butter and the flour. Whisk to combine and form a paste, add in the salt and pepper, ½ tsp paprika, ½ tsp garlic powder and ½ tsp onion powder. Add in the milk and mustard and whisk to combine. Bring to a simmer over medium heat and let cook for 10 minutes until thickened. Temper in the egg and take off the heat. Add in 2 Cups of the cheese.
• Add cooked pasta into the cheese sauce pot and with a spoon mix until pasta is coated. Cut up hot dogs into rounds and mix with macaroni filling. In a baking dish sprayed with cooking spray, add in the pasta mixture. Add the chili in a layer on top. Top with remaining cheese.
• Mix the onions and breadcrumbs with the melted butter. Cover entire dish with this mixture.
• Place in oven for 30 minutes, uncovered until bubbly. Take out of oven and let sit for 10 minutes before serving, enjoy!

CHILI-CHEESE DOG MAC & CHEESE

Steps:

• Cut wieners into quarter inch slices.
• Bring to boil 6 cups water and 1 tsp. salt (optional). Add pasta and wieners and boil approx. 10-12 minutes until done. Drain pasta. Do not rinse.
• Return to pot. Add cheese sauce pouch and chili and mix thoroughly.

ONE-POT CHILI MAC AND CHEESE

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.