8 oz dry elbow macaroni (about 2 cups)
8 regular hot dogs, sliced into 1/2-inch coins
1 1/4 cups ketchup
Three simple ingredients lined up for hot dog macaroni
Three simple ingredients lined up for hot dog macaroni
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or nonstick spray to help prevent sticking.
Add the dry elbow macaroni directly to the slow cooker and spread it into an even layer on the bottom.
Scatter the sliced hot dog coins evenly over the dry macaroni so they’re distributed throughout.
Pour the ketchup over the top. Use a spatula or spoon to gently stir everything together until the macaroni and hot dog slices are well coated in ketchup. The mixture will look thick and a bit dry at this point—that’s okay; the hot dogs and pasta will release moisture as they cook and create a glossy sauce.
Slow cooker filled with uncooked macaroni hot dogs and ketchup
Slow cooker filled with uncooked macaroni hot dogs and ketchup
Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, stirring once around the 1-hour mark to help the macaroni cook evenly and prevent sticking along the edges. The pasta is done when the elbows are tender but not mushy and everything is coated in a thick, shiny red glaze.
Once the macaroni is tender, give it a final stir to coat every piece in the sticky ketchup sauce. If it looks a little too thick, you can stir in a tablespoon or two of hot water to loosen it slightly, but it should stay glossy and clingy.
Finished hot dog macaroni being stirred in the slow cooker
Finished hot dog macaroni being stirred in the slow cooker
Turn the slow cooker to WARM and serve the hot dog macaroni straight from the crock. Spoon into bowls while piping hot and enjoy right away for the best texture.
Variations & Tips
To stay true to the three-ingredient spirit, keep any add-ins minimal and optional. If you want a slightly looser sauce, you can stir in 1–2 tablespoons of water or a splash of milk at the end of cooking without changing the core recipe. For a little tang like a classic ballpark hot dog, swirl in a teaspoon of yellow mustard or a dash of pickle juice before serving.
If your kids like it extra sweet, add a teaspoon of brown sugar with the ketchup at the beginning. You can also swap in turkey or chicken hot dogs, or use beef franks for a heartier flavor; just slice them into the same 1/2-inch coins so they cook evenly. For a bit more texture, top individual bowls with a small handful of crushed saltine crackers or plain potato chips right before eating—this is very in line with old-school, Depression-era stretching tricks.
Hot dog macaroni bowl with crushed crackers on top
Hot dog macaroni bowl with crushed crackers on top
Food safety tips: Always keep hot dogs refrigerated until you’re ready to slice and cook them, and use clean utensils and a clean cutting board. Cook the dish on HIGH as directed; do not use the low setting for this very thick mixture, as it may not heat evenly. Leftovers should be cooled quickly, stored in an airtight container in the refrigerator, and eaten within 3–4 days. Reheat thoroughly until steaming hot before serving, and discard any portion that has been left out at room temperature for more than 2 hours.
