Description
A comforting and crowd-pleasing pasta bake that combines the bold flavors of chili, cheese, and beef hot dogs for a fun twist on classic chili cheese dogs.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups beef hot dogs, sliced
- 1 can (15 oz) chili (with or without beans)
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- ½ cup diced tomatoes
- ¼ cup sliced jalapeños (optional)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & black pepper, to taste
- Butter or nonstick spray, for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with butter or nonstick spray.
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a skillet over medium heat, sauté sliced hot dogs until browned.
- Stir in the cooked pasta, chili, garlic powder, paprika, salt, and pepper. Mix until combined.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Top with shredded cheddar cheese.
- Bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
- Cool slightly before serving. Garnish with diced onions, tomatoes, and jalapeños if desired.
Notes
- Use your favorite brand of chili—bean or no-bean both work great.
- For extra heat, add a dash of hot sauce or more jalapeños.
- Leftovers store well in the fridge and make a great next-day lunch.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg