Hot Dog Mac and Cheese Casserole
Ingredients
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1 tablespoon unsalted butter
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1 pound hot dog slices
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1 pound elbow macaroni
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1½ cups grated cheddar cheese
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8 ounces processed cheese product
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¼ cup unsalted butter
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¼ cup all-purpose flour
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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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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.
June Oven
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 dish on the middle shelf of the June Oven. Bake the macaroni 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
plastic wrap