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Macaroni and Cheese Dog Casserole

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“This yummy recipe comes from Rachael Ray...I saw her make it one night on "30 Minute Meals" and I couldn't wait to try it. It makes a lot, so it's perfect for the hungry kids and DH! Don't let the number of ingredients or the steps fool you...this is a quick and easy meal to make on a busy weeknight!”

Ingredients Nutrition


  1. Boil a large pot of water for macaroni.
  2. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
  3. Preheat broiler and set rack 12 inches from heat.
  4. While pasta works, heat a large deep nonstick skillet over medium-high heat.
  5. Add 1 tbsp extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total.
  6. Remove the dogs with a slotted spoon to a paper towel lined plate.
  7. Add another tbsp extra-virgin olive oil, 1 turn of the pan, and the butter.
  8. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.
  9. Add beer/chicken broth and cook off completely, 1 minute.
  10. Whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup.
  11. Lower heat and add 2 cups of the cheese.
  12. Stir to melt, about 1 minute. Adjust mustard, ketchup, salt and pepper to taste.
  13. Drain pasta well.
  14. Combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 x 9) casserole dish and top with remaining cheese.
  15. Melt and brown cheese under broiler, about 2 minutes.
  16. Serve and enjoy!

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