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Macaroni Casserole with Cheesy Onion Beer Sauce

This super cheesy Macaroni Casserole with Cheesy Onion Beer Sauce has a lot of great players: beer, cheese, hot dogs, spicy mustard and ketchup. How could you go wrong?

Deliciously cheesy macaroni is baked with a sauce made from beer, onions, ketchup and spicy mustard.

I had a little trouble with my sauce thickening. I am not sure if that was on me or the recipe, so I would recommend being prepared to do a little bit of a cornstarch slurry if needed.

Macaroni Casserole with Cheesy Onion Beer Sauce

This super cheesy Macaroni Casserole with Cheesy Onion Beer Sauce has a lot of great players: beer, cheese, hot dogs, spicy mustard and ketchup. How could you go wrong?
5 from 1 vote
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Course Main Course, Side Dish
Cuisine American
Servings 12 servings, 9×13-inch pan
Calories 311 kcal

Equipment

  • 9″x13″ Baking Pan

Ingredients
  

  • 1 pound elbow macaroni
  • 2 tablespoons extra-virgin olive oil divided
  • 12 ounce package beef hot dogs chopped into 1-inch pieces
  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 2 tablespoons all- purpose flour
  • 1/2 cup beer chicken broth can be substituted
  • 2 cups milk
  • Pepper
  • 1 1/2 tablespoons spicy mustard
  • 3 tablespoons ketchup
  • 3 cups sharp Cheddar freshly shredded, divided

Instructions
 

  • Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente.
  • Preheat broiler and set rack 12 inches from heat.
  • Heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate.
  • Add another tablespoon extra-virgin olive oil and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute.
  • Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
  • Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Notes

I had a little trouble with my sauce thickening. I am not sure if that was on me or the recipe, so I would recommend being prepared to do a little bit of a cornstarch slurry if needed.
Recipe from Rachael Ray

Nutrition

Calories: 311kcalCarbohydrates: 28gProtein: 18gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 36mgSodium: 303mgPotassium: 115mgFiber: 6gSugar: 7gVitamin A: 402IUVitamin C: 1mgCalcium: 281mgIron: 4mg
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Macaroni Casserole with Cheesy Onion Beer Sauce

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6 Comments

  1. Oooo I have made this before! It has all of my favorite stuff in it….this may need to be made this weekend!

  2. How funny! I'm planning on making this tomorrow night. I've never made it before but it sounds good. I think my kids will enjoy it.

  3. Hi Ali,

    My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that the Foodbuzz team loves reading your posts and would be very excited to have you become a part of our blogging community. I would love to send you more details about the program, so if you are interested, please email me at [email protected].

    Looks delicious and I can't wait to make it soon.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    [email protected]

  4. made this tonight! everybody loves it!!! now i have just a little leftover … this i'll keep for myself.

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