Ingredients
Equipment
Method
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
Brown the hot dogs
- Heat a skillet over medium heat and melt the butter. Add sliced hot dogs and cook for 3–4 minutes until lightly browned.
Sauté aromatics
- Add diced onion and garlic to the skillet and cook for about 2 minutes until fragrant and softened.
Prepare the chili mixture
- Stir the chili into the skillet along with mustard, paprika, black pepper, and milk. Simmer for 3–4 minutes to blend the flavors.
Combine pasta and sauce
- In a large mixing bowl, combine the cooked pasta with the chili and hot dog mixture. Stir until evenly coated.
Add cheese and assemble
- Mix in the cheddar and mozzarella cheese. Transfer everything to a greased 9×13 baking dish and spread evenly.
Top with cheese
- Sprinkle the remaining cheese evenly over the top.
Bake
- Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the cheese is melted and bubbly.
Optional broil
- For a golden top, broil the casserole for 1–2 minutes.
Rest and serve
- Allow the casserole to rest for about 5 minutes before serving.
Nutrition
Notes
• Cook pasta slightly al dente to prevent overcooking during baking.
• Freshly shredded cheese melts smoother than pre-shredded.
• Add bacon, jalapeños, or taco seasoning for fun flavor variations.
• This casserole is excellent for meal prep and leftovers.
• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• Freshly shredded cheese melts smoother than pre-shredded.
• Add bacon, jalapeños, or taco seasoning for fun flavor variations.
• This casserole is excellent for meal prep and leftovers.
• Store leftovers in an airtight container for up to 4 days in the refrigerator.