Low Carb Mac and Cheese Dog Casserole

Recipe by Mimi Bobeck
READY IN: 25mins


  • 1
    lb low-carb elbow macaroni (recommend Dreamfields Pasta)
  • 2
    tablespoons extra virgin olive oil, divided
  • 1
    (12 ounce) package beef hot dogs (Can use TOFU PUPS to make this Vegetarian) or (12 ounce) package pork hot dogs, chopped into 1-inch pieces (Can use TOFU PUPS to make this Vegetarian)
  • 1
    tablespoon butter
  • 1
    medium onion, finely chopped
  • 12
    cup low carb beer, 1/3 of a bottle whatever you have on hand
  • 2
    cups milk
  • 1
    tablespoon spicy mustard
  • 2
    tablespoons ketchup
  • 3
    cups yellow sharp cheddar cheese, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)


  • 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.