Chili dog mac & cheese 3 ways

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Preparation

Preparation:

Place water, pasta, frozen vegetables, stewed cut tomatoes and chili powder in a medium pot over high heat. Stir and bring to a boil. Cook uncovered for 8-9 minutes or until pasta is al dente. Stir in diced wieners and dry cheese powder packet. For Chili Dog Mac and Cheese bowl, serve in bowls and top with shredded old cheddar and diced pickles.

Serves 3-4

For Chili Dog Mac and Cheese Waffles:

Spread mixture onto a plate and let cool. Scrape half of mix into a tall measuring cup and blend to a coarse paste using a hand immersion blender. Stir in remaining half of mac and cheese mixture along with eggs. Heat waffle maker according to manufacturers directions, spray with oil and spoon 1/4 cup portions into waffle molds. Close lid and cook 3-4 minutes or until waffles are golden brown and puffed. Serve with maple syrup.

Serves 3-4

For Chili Dog Mac and Cheese Balls:

Spread mixture onto a plate and let cool. Scrape half of mix into a tall measuring cup and blend to a coarse paste using a hand immersion blender. Stir in remaining half of mac and cheese mixture along with eggs. Freeze mixture for 30 minutes to firm up. Roll into approximately 2 tbsp balls. In a large shallow dish, combine finely crushed crackers, chili powder and salt and pepper. Roll balls in crumbs to coat. Arrange spaced evenly apart on a parchment lined baking sheet. Spray lightly with oil.

Bake in a preheated 375F oven set on convection for 12-15 minutes until golden brown.

Makes about 24 mac and cheese balls.

Source : Metro