Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chili Dog Mac and Cheese
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- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 947
- Total Fat
- 58 g
- Saturated Fat
- 28 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 43 g
- Cholesterol
- 157 mg
- Sodium
- 1532 mg
This over-the-top mac and cheese combines three components that go great together. First make a simple beef chili, then a rich, cheesy mac and cheese flavored with mustard and loaded with sliced hot dogs. Dollop the chili over the finished mac and cheese and bake. Top with chopped onion, relish, cheddar, ketchup and mustard—just like a loaded chili dog.
- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 947
- Total Fat
- 58 g
- Saturated Fat
- 28 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 43 g
- Cholesterol
- 157 mg
- Sodium
- 1532 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium saucepan over medium-high heat. Add half of the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the beef and a pinch each of salt and pepper. Cook, breaking up the meat, until browned and no longer pink, about 5 minutes. Stir in the chili powder, cumin and garlic powder. Add the tomato sauce, ketchup and 1/4 cup water. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10 to 12 minutes (you should have about 2 heaping cups chili). Season with more salt and chili powder. Set aside.
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain the pasta and set aside.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, to make a paste. Slowly whisk in the milk until smooth. Continue to cook, whisking occasionally, until slightly thickened and bubbling, about 3 minutes.
- Gradually add the cheeses by the handful, waiting until the cheese is mostly melted before adding more. Whisk until smooth. Stir in the mustard and hot sauce and season with salt and pepper. Add the hot dogs and cooked pasta and stir to coat. Stir in the reserved cooking water, 1 tablespoon at a time, if the sauce is too thick.
- Spread the mac and cheese in a 9-by-13-inch baking dish. Dollop the chili on top and bake until the sauce is bubbling around the edges, 20 to 25 minutes. Let stand 15 minutes before serving. Top with the remaining onion, more shredded cheddar and relish. Serve with ketchup and mustard.
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