Chili Dog Mac and Cheese

Method

1. 01

   Place a large pot over high heat and drizzle in olive oil. Add the ground beef and break it up with a spatula. Stir in the diced onions and salt, cooking for about 5 minutes until the onions are soft and translucent and the beef is broken into small crumbles.

   

   ↗Watch · 0:33
2. 02

   Add the chili powder, cumin, smoked paprika, black pepper, cayenne, cinnamon, oregano, and minced garlic. Stir and cook for 1 to 2 minutes to toast the spices and take the raw edge off the garlic.

   

   ↗Watch · 1:21
3. 03

   Stir in the green peppers and sliced hot dogs, followed by the crushed tomatoes and water. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer for at least 30 minutes until the chili has thickened and the flavors have melded.

   

   ↗Watch · 2:12
4. 04

   While the chili simmers, boil the elbow macaroni in salted water. Cook for about 1 minute less than the package directions (al dente), as it will continue to cook in the oven.

   

   ↗Watch · 3:07
5. 05

   Turn off the heat under the chili. Use a strainer to transfer the cooked pasta directly into the chili pot (allowing a little pasta water to come with it). Stir until the pasta and chili are evenly combined, then transfer the mixture into a large casserole dish.

   

   ↗Watch · 3:52
6. 06

   Mix approximately 60% of the shredded cheeses into the pasta and chili. Sprinkle the remaining 40% over the top, using a spoon to poke it slightly into the surface. Bake in the center of a 400°F (200°C) oven for 30 to 35 minutes until the cheese is melted and the sides are bubbling.

   

   ↗Watch · 4:31
7. 07

   Remove from the oven and let the casserole rest for at least 15 minutes to set. Garnish with sliced green onions before serving.

   

   ↗Watch · 5:51