Chicago-Style Franks and Macaroni

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(5 ratings)
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Macaroni combined with Hebrew National Franks, mustard, celery seed, pickles, onion and tomato for the Chicago-style

  • 2 cups dry elbow macaroni, uncooked (2 cups = 8 oz)
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 1/4 teaspoon celery seed
  • 1 pkg (12 oz each) Hebrew National® Quarter Pound Beef Franks, cut into 1/2-inch pieces
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/4 cup chopped kosher dill pickle
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • Sport peppers, chopped, optional
  1. Preheat oven to 350°F. Prepare macaroni according to package directions; drain.
  2. Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.
  3. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly. Spoon into 1-1/2-quart casserole dish; cover.
  4. Bake 30 minutes or until hot. Stir before serving.
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Nutrition Information
Calories: 347 View complete nutrition information
Reviews (2)

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Gus May 22, 2016

Yuk. Hot dog really don't go that good with this but I used Colombian suagage to make it a more delish meal . Try it way better. Sorry hot dogs should just stay on a warm bun with home made onions and plenty of spice mustard ;)~

Deb September 15, 2015