Description
A nostalgic comfort food bake made with creamy macaroni and cheese, savory sliced hot dogs, and a golden melted cheddar topping all nestled in a flaky pie crust.
Ingredients
Units
Scale
- 2 cups dry elbow macaroni
- 2 cups sliced hot dogs about 6 standard hot dogs
- 3 cups shredded cheddar cheese divided
- 2 cups milk
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 prepared pie crust fitted into a 9 inch pie dish
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes.
- Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
- Stir in 2 1/2 cups of shredded cheddar cheese until fully melted and smooth. Season with salt and black pepper.
- In a large bowl, combine the cooked macaroni and sliced hot dogs. Pour the cheese sauce over the mixture and stir well.
- Beat the eggs separately, then stir them into the macaroni mixture until evenly combined.
- Pour the filling into the prepared pie crust and sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake for 25 to 30 minutes until the top is golden and the center is set.
- Allow the pie to rest for at least 10 minutes before slicing and serving.
Notes
- Cook the pasta just to al dente so it does not become too soft during baking.
- Let the pie rest before slicing to help it hold its shape.
- Freshly shredded cheese melts more smoothly than pre shredded varieties.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 110 mg