Macaroni and Cheese Dog Casserole
Indulge in the ultimate comfort food mash-up with this Macaroni and Cheese Dog Casserole, a family-friendly dinner that combines creamy, cheesy pasta with a touch of nostalgic fun. Perfectly al dente elbow macaroni is smothered in a rich, sauce made with sharp cheddar and Parmesan, then paired with savory slices of hot dogs for a playful twist. A golden, crispy topping of buttery panko breadcrumbs and paprika adds satisfying crunch to every bite. Ready in just under an hour, this baked casserole is easy to prepare and serves as an ideal weeknight meal or potluck favorite. Garnish with fresh parsley for a pop of color and flavor before serving piping hot. Packed with kid-approved ingredients and irresistible textures, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 4 Hot dogs, sliced into 1/2-inch pieces
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or nonstick spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
Gradually pour in the milk, continuing to whisk, until the mixture thickens to a smooth sauce consistency (about 5 minutes).
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Add the salt, black pepper, and garlic powder, stirring to combine.
Add the cooked macaroni and sliced hot dogs to the cheese sauce, stirring to coat evenly. Pour the mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil and paprika until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
