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Bacon & Hotdog Skillet Mac and Cheese

A no fuss mac and cheese that is totally over the top with fatty fried bacon and hotdog bites. It's like dive-bar food but made at home!

Course Main Course
Cuisine American
Keyword bacon, hotdogs, mac and cheese, one pot pasta
Prep Time 5 minutes
Cook Time 20 minutes
Author Lillian

Ingredients

  • 8 ounces elbow noodles (2 cups)
  • 4 slices bacon
  • 3-4 hotdogs
  • 1 can evaporated milk (12 ounces)
  • 4 ounces cheddar cheese (1½ cups grated)
  • ½ teaspoon table salt
  • ¼ teaspoon EACH: black pepper, garlic powder
  • small pinch cayenne pepper powder
  • 1 teaspoon mustard any flavor works!

Instructions

  1. Fill a pot with water and a big pinch of salt. Bring to boil, add the elbow noodles and cook for 10-12 minutes. Drain and set aside.

  2. Dice the bacon and chop hot dogs into large bite size pieces. In a 10 inch cast iron skillet (or another pan) fry off the bacon and hot dogs over medium heat. When bacon is crispy and the hot dogs are seared remove them from the pan. Pour out excess oil and save for a later use (heads up: it will taste very bacon-y). Don't bother wiping down the skillet.

  3. Lower the heat and add the cooked elbow pasta and the evaporated milk. Add the grated cheddar cheese as you stir. Add the salt and seasonings. Once the cheese is fully melted there should a creamy sauce. At this point add the mustard. Top the mac and cheese with the cooked bacon and hotdogs. Serve it hot and while the sauce is just a bit loose, it will continue to thicken up as you serve it and eat it. Enjoy!