Hot Dog Casserole

Submitted by HeatherFeather

"The original version of this recipe came from "The Northern Exposure Cookbook" by Ellis Weiner. This is a real family-style kid-pleasing recipes that I often bring to potlucks and family gatherings. It is like a pot of macaroni & cheese but with the added surpise of the hotdog slices. It is easy prepare, is inexpensive, and doubles nicely. I have even prepared the ingredients the night before and baked it the next day with success (just allow the ingredients to come to room temperature before baking or add a little extra cooking time). You may use reduced fat ingredients if you have health concerns, but it will not be quite as rich. That being said, I do just about always use "light" hotdogs with no real sacrifice to taste. Prep time includes cooking the pasta."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 (8 ounce) box elbow macaroni, freshly cooked,drained
• 1⁄2 lb hot dog, sliced into rounds
• 2 1⁄4 cups American cheese or 2 1/4 cups Velveeta cheese, shredded
• 5 tablespoons unsalted butter
• 1 small onion, very finely chopped (about 1/2 cup)
• 1⁄4 cup all-purpose flour
• 2 cups milk
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 350 F degrees.
2. Grease a 2-quart casserole.
3. Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
4. Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
5. Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
6. Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
7. Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
8. As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
9. Stir to gently to combine.
10. Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
11. For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
12. NOTE: This does not freeze well.

Reviews

[canarygirl]

I made this for lunch today for the kiddos! I have made a similar thing but with boxed mac and cheese, and this was much better! I threw some peas into the equation too. The kids really liked it. Thanks for an easy way to please all three of my kids for lunch, Heather!

 

[ccf913]

Very rich! Took lots of time and care to cook up the flour, milk and onion, but was well worth it. Tastes like potatoes au gratin but with macaroni and hot dogs in it.

 

[drinkmore]

This was a tasty meal with a lot of leftovers. I used too much pasta and added corn and mushrooms to the onion step, next time I'd like to use a sharp cheddar or velveeta like mentioned. Thank you for sharing this recipe!

 

[Capncrunch]

AWESOME!!!!!!!! We had this tonight for a family B-day dinner and it was just marvelous!!! Highly recommended...........The kids went back for seconds and thirds, well so did some of the grow ups!

 

[jane schoemaker]

I make this dish for my grand children but use potatoes instead of the macaroni