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This Chili Cheese Dog Casserole turns everyone’s favorite ballpark combo into a creamy, cheesy baked dinner with grilled hot dogs, chili, and macaroni under a crispy fried onion crust, and my kids cheer every single time it hits the table. It is the ultimate comfort food mashup and a guaranteed clean-plate night. If you love a cozy baked pasta, our homemade chili mac and cheese is another family favorite.
It tastes like a chili cheese dog and a big bowl of mac and cheese had a baby, and it is every bit as good as that sounds.
Chili Cheese Dog Casserole Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 1 hour 20 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 404kcal
- 🌶️ Flavor Profile: Cheesy, savory chili cheese dog comfort food
- ✋ Difficulty: Easy, on par with our cheeseburger tater tot casserole
Quick Answer
To make a chili cheese dog casserole, grill and slice the hot dogs, then cook the macaroni. Make a quick cheese sauce by whisking butter and flour into a roux, streaming in milk, and melting in sharp cheddar. Stir in the pasta, hot dogs, and chili, then pour it into a baking dish and top with more cheese. Mix crispy fried onions and panko with melted butter for the topping, sprinkle it over, and bake at 350 degrees Fahrenheit until golden and bubbly, about 30 minutes.
Jump to:
- Chili Cheese Dog Casserole Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chili Cheese Dog Casserole
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chili Cheese Dog Casserole FAQs
- Other Recommended Comfort Food Casseroles
- Chili Cheese Dog Casserole
Why This Recipe Works
Click to see the technique science
- It is the ultimate comfort food mashup. Chili cheese dogs and creamy mac and cheese come together in one cozy baked dish everyone loves.
- The homemade cheese sauce is silky. A simple roux with sharp cheddar and a tempered egg makes a smooth, rich sauce that bakes up creamy, never grainy.
- Grilled hot dogs add real char. Charring the hot dogs before slicing brings a smoky, ballpark flavor you cannot get from boiling.
- The crispy onion topping is everything. Crispy fried onions and panko tossed in butter bake into a crunchy golden crust over the cheesy pasta.
- It feeds a crowd. One 9 by 13 dish serves about twelve, making it perfect for game day, potlucks, and busy family dinners.
- Kids and adults both devour it. Familiar hot dog and cheese flavors make this an easy win for even picky eaters.
Why You’ll Love This Recipe
- It is pure comfort food, combining chili cheese dogs and creamy mac and cheese in one baked dish.
- The crispy fried onion and panko topping bakes into an irresistible golden crunch.
- It feeds a crowd and reheats well, just like our cheeseburger tater tot casserole.
Key Ingredients
Here is everything you need to make this cheesy chili cheese dog casserole. Most of it is pantry and fridge staples you probably already have.
- Hot Dogs: Grill them for a smoky char, then slice into coins. Use your favorite beef or all-beef franks.
- Elbow Macaroni: The classic shape that holds the cheese sauce. Cook it just to al dente since it bakes again.
- Sharp Cheddar Cheese: Freshly shredded melts the smoothest. Most goes in the sauce and the rest tops the casserole.
- Chili: Use leftover homemade chili or a can of your favorite. It adds that signature chili cheese dog flavor.
- Butter, Flour, and Milk: The base of the creamy homemade cheese sauce.
- Crispy Fried Onions and Panko: Tossed with butter to make the crunchy golden topping.
- Seasonings: Paprika, garlic powder, onion powder, yellow mustard, salt, and pepper round out the cheesy sauce.
See recipe card for exact quantities.
Variations and Substitutions
This chili cheese dog casserole is easy to make your own. Here are a few favorite ways to switch it up.
- Use a different meat: Swap the hot dogs for sliced smoked sausage, kielbasa, or brats.
- Make it spicy: Stir in diced jalapenos or use a spicy chili, like our award winning chili.
- Add more veggies: Mix in diced onion, bell pepper, or corn for extra texture.
- Top it like a coney: Finish with diced raw onion and a mustard drizzle after baking.
- Change the cheese: Use a cheddar and Monterey Jack blend or add a little American for extra creaminess.
- Make it ahead: Assemble the day before, refrigerate, and bake when ready to serve.
How to Make Chili Cheese Dog Casserole
- Grill the hot dogs until charred, then slice into quarter inch coins. Cook the elbow macaroni to al dente and drain.
- In a saucepan, whisk the butter and flour into a roux, stir in the seasonings, then slowly stream in the milk and mustard and simmer until thickened.
- Temper in the egg, melt in 2 cups of cheddar, then stir in the cooked pasta, sliced hot dogs, and chili until combined.
- Spread the mixture into a greased 9 by 13 baking dish and top with the remaining shredded cheddar.
- Toss the crispy fried onions and panko with melted butter and sprinkle the topping evenly over the casserole.
- Cover with foil and bake at 350 degrees Fahrenheit for 20 minutes, then uncover and bake 10 minutes more until golden brown and bubbly.
Recipe Tips & Tricks
- Grill the hot dogs for a smoky char that you just cannot get from boiling them.
- Cook the pasta to al dente since it bakes again and you do not want it mushy.
- Shred your own cheese for the smoothest, creamiest cheese sauce.
- Temper the egg by slowly adding a little hot sauce to it first so it does not scramble.
- Do not skip the foil; covering for the first 20 minutes keeps it from drying out.
- Uncover at the end so the cheese and onion topping turn golden and crispy.
- Let it rest for 5 to 10 minutes after baking so it sets up for cleaner servings.
Serving Ideas and Suggestions
This chili cheese dog casserole is a hearty main dish all on its own, so all it really needs is something fresh and crunchy on the side. A simple green salad or some crisp veggie sticks balance out all that cheesy richness.
It is a natural fit for game day and potluck spreads. Serve it alongside our Skyline chili cheese coneys or a batch of baked ham and cheese sliders for a fun comfort food feast.
If you have chili left over, set out a pot of our slow cooker award winning chili with toppings so everyone can build their own bowl too.
Leftovers keep well covered in the fridge for three to four days and reheat beautifully in the oven, making this a great make-ahead dinner.
Chili Cheese Dog Casserole FAQs
A chili cheese dog casserole combines all the flavors of a chili cheese dog in one baked dish. This version layers grilled sliced hot dogs, elbow macaroni, and chili in a creamy homemade cheddar cheese sauce, then tops it with more cheese and a crispy fried onion and panko crust before baking. It tastes like a chili cheese dog and mac and cheese in every bite.
Yes, this casserole is great for making ahead. Assemble the whole dish, cover it tightly, and refrigerate for up to a day before baking. Add the crispy onion topping right before it goes in the oven so it stays crunchy. You may need to add a few extra minutes to the bake time if it goes in cold from the fridge.
Use whatever chili you love. Leftover homemade chili works beautifully, or grab a can of your favorite from the store. A thicker chili without a lot of extra liquid is best so the casserole does not get watery. For a little kick, use a spicy chili or stir in some diced jalapenos.
Absolutely. Any short pasta like cavatappi, shells, or rotini works in place of elbow macaroni. For the meat, you can swap the hot dogs for sliced smoked sausage, kielbasa, or brats. Just keep the amounts about the same so the ratio of pasta, meat, and cheese sauce stays balanced.
Store leftover chili cheese dog casserole in an airtight container in the refrigerator for three to four days. Reheat individual portions in the microwave, or warm the whole dish covered in a 350 degree Fahrenheit oven until heated through. A splash of milk stirred in before reheating helps loosen the cheese sauce back up.
Yes, you can freeze it. Let the baked casserole cool completely, then wrap it well and freeze for up to two months. Thaw overnight in the fridge and reheat covered in the oven until hot and bubbly. The crispy onion topping softens after freezing, so add a fresh handful of crispy onions when you reheat for that crunch.
Craving more cozy dinners? Try our cheesy homemade chili mac and cheese next.
Chili Cheese Dog Casserole
Ingredients
- 15 ounces hot dogs
- ½ pound elbow macaroni noodles
- 5 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups milk
- 1 tablespoon yellow mustard
- 1 large egg
- 3 cups sharp cheddar cheese shredded, divided
- 1 cup chili
- 1 cup crispy fried onions
- 1/2 cup panko breadcrumbs
Instructions
- Grill the hot dogs, getting a good char on them. Cut into 1/4th inch pieces and set aside.15 ounces hot dogs
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- In a large stock pot, cook the macaroni per the directions on the back of the box. Strain until ready to use.½ pound elbow macaroni noodles
- In a large saucepan over medium heat, add 3 tablespoons of butter and the flour. Whisk to combine.5 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Add the salt, paprika, garlic powder, onion powder, and pepper and stir to combine.½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1/2 teaspoon salt , 1/4 teaspoon black pepper
- Slowly stream in the milk while whisking constantly to avoid lumps. Add the mustard and whisk to combine.3 cups milk, 1 tablespoon yellow mustard
- Bring to a simmer over medium heat and let cook for 5 minutes, until thickened.
- Temper in the egg and take off the heat.1 large egg
- Stir and melt 2 cups of the cheese into the sauce.3 cups sharp cheddar cheese
- Add the cooked pasta, hot dogs, and chili and stir to combine.1 cup chili
- Add the mixture to the prepared baking dish and top with the remaining cheese.
- Melt the remaining 2 tablespoons of butter and mix with the fried onions and bread crumbs.1 cup crispy fried onions, 1/2 cup panko breadcrumbs
- Add the topping to the dish.
- Cover with nonstick foil, or spray a piece of foil with cooking spray and cover the dish. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden brown and bubbly.
Notes
- Grill the hot dogs for extra flavor: While not required, grilling the hot dogs adds a nice char and smoky flavor that pairs perfectly with the creamy cheese sauce.
- Temper the egg properly: When adding the egg to the cheese sauce, temper it by slowly mixing in a small amount of the hot sauce first to prevent scrambling.
- Use room temperature ingredients: Room temperature milk and cheese blend more smoothly into the sauce, making it creamier.
- Don’t overcook the pasta: Cook the macaroni just until al dente, as it will continue to cook in the oven, ensuring the perfect tender pasta.
- Customize your cheese: Feel free to mix in different cheeses to suit your taste. Monterey Jack and American cheese are great options to consider.
- Make it ahead of time: You can assemble this dish ahead of time and refrigerate it. When you’re ready to serve your easy mac n cheese, just bake it for an easy, delicious meal.
Nutrition
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