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Hot Dog Mac and Cheese Casserole

Tender noodles and hot dog slices enrobed in a creamy cheese sauce and topped with crunchy bread crumbs combine to make a comfort-food classic beloved by eaters of all ages. The best part? You don’t even have to boil the noodles--they cook right in the sauce! You can skip the hot dogs to make this casserole vegetarian, but the processed cheese product is highly recommended to ensure the sauce has the impossibly creamy texture that only processed cheese can deliver. That all said, folding an extra cup of shredded cheese into the uncooked macaroni will still yield tasty results. This recipe makes quite a lot--if you’re not feeding a crowd tonight, use the leftovers to make June’s Air-Fried Mac and Cheese Bites.

Prep Time — 20 min
Cook Time — 30 min
Servings — 10
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Ingredients

1 tablespoon unsalted butter

1 pound hot dog slices

1 pound elbow macaroni

1½ cups grated cheddar cheese

8 ounces processed cheese product

¼ cup unsalted butter

¼ cup all-purpose flour

3 cups whole milk

3 cups water

¾ teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon black pepper

⅛ teaspoon ground nutmeg

½ cup panko bread crumbs

3 tablespoons melted unsalted butter

1 cup grated cheddar cheese

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.

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Grease the pan

Evenly rub the butter in the interior of the baking dish, including the sides.

rectangular baking dish

1 tablespoon unsalted butter

Start the casserole

To the dish, add the hot dog pieces, uncooked macaroni and shredded cheese. Toss to combine and spread evenly in the dish.

1 pound hot dog slices

1 pound elbow macaroni

1½ cups grated cheddar cheese

measuring cups

spatula

Add the cheese product

Tuck the cheese product cubes into the uncooked macaroni. Set aside.

8 ounces processed cheese product

Start the sauce

In a large pot set over medium heat, melt the butter. When the butter has melted, add the flour and whisk constantly for 1 minute. Whisk the milk and water into the flour-butter mixture. Whisking frequently, bring the mixture to a boil. Lower the heat to a simmer and cook the sauce, stirring occasionally, until it is thick and glossy, about 10 minutes.

pot

whisk

¼ cup unsalted butter

¼ cup all-purpose flour

3 cups whole milk

3 cups water

liquid measuring cup

Season the sauce

Stir in the salt, onion powder, garlic powder, pepper and nutmeg. Remove the sauce from the heat.

¾ teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon ground nutmeg

¼ teaspoon black pepper

measuring spoons

Finish the casserole

Pour the sauce over the uncooked macaroni (do not stir). Cover tightly with foil.

foil

Start baking the covered casserole

Place the covered macaroni on the middle shelf of the June Oven. Bake 20 minutes. June will let you know when to remove the foil.

Make the topping

While the macaroni bakes, combine the panko and melted butter in a small bowl and set aside.

small bowl

½ cup panko bread crumbs

3 tablespoons melted unsalted butter

spatula

Remove the foil and add the topping

When June notifies you, take the macaroni out of the June Oven. Keep the June Oven hot by pressing the button below. Remove the foil from the baking dish and sprinkle the shredded cheese over the top. Stir it gently into the casserole. Spread the casserole in an even layer, then sprinkle the panko topping evenly over the top.

1 cup grated cheddar cheese

Finish baking the uncovered casserole

Place the uncovered casserole on the middle shelf of the June Oven. Bake 10 minutes, until the sauce is bubbling and the topping is golden. June will notify you when the casserole is ready.

Serve

Remove the casserole from the June Oven. Allow the casserole to cool 5 minutes before serving. If you want to make the leftovers into June’s Air-Fried Mac and Cheese Bites, press the leftovers into an 8" square baking pan, cover and chill for up to 3 days.

square baking pan

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