Chicago-Style Franks and Macaroni

Chicago-Style Franks and Macaroni

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

  • 15 Prep Time (minutes)
  • 45 Total Time (minutes)
  • 8 Ingredients
2 of 5 (3 ratings)

Ingredients

  • 2 cups dry elbow macaroni, uncooked (2 cups = 8 oz)
  • 3 tablespoons Gulden'sŪ Spicy Brown Mustard
  • 1/4 teaspoon celery seed
  • 1 pkg (12 oz each) Hebrew NationalŪ Quarter Pound Beef Franks, cut into 1/2-inch pieces
  • 1 can (14.5 oz each) Hunt'sŪ 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

Directions

  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.

Nutrition Info

  • 347 Calories
  • 17g Total Fat
  • 12g Protein

Serving Size: 6 servings (about 1-1/3 cups each)

Complete Nutrition Information

Ratings & Reviews

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Nutrition Information close
Amount per Serving
Calories 347  
  % Daily Value*
Total fat 17 g 26%
Saturated fat 6 g 32%
Cholesterol 28 MG 9%
Sodium 846 MG 35%
Carbohydrate 35 g 12%
Dietary fiber 3 g 12%
Sugars 2 g
Protein 12 g
Vitamin A   5%
Vitamin C   11%
Calcium   2%
Iron   14%
* Percent Daily Values are based on a 2,000 calorie diet.