Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Step 3: In a large skillet over medium heat, add olive oil and sauté diced onion until soft, about 3–4 minutes.
Step 4: Add sliced hot dogs to the skillet and cook until lightly browned.
Step 5: Stir in chili, tomato sauce, ketchup, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
Step 6: Add the cooked macaroni to the skillet and stir to combine.
Step 7: Transfer the mixture to the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Step 8: Bake for 15–20 minutes or until cheese is melted and bubbly.
Step 9: Let cool slightly before serving. Garnish with chopped green onions or jalapeños if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months.
Continue on the next page