Chicago-Style Franks and Macaroni

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  • 2 cups dry elbow macaroni, uncooked
  • 3 tablespoons spicy brown mustard
  • 1/4 teaspoon celery seed
  • 1 package (12 ounces each) hot dogs, cut into 1/2-inch pieces
  • 1 can (14.5 ounce each) 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°.
  2. Prepare macaroni according to package directions; drain.
  3. Combine mustard and celery seed in large bowl.
  4. Stir in macaroni; mix well.
  5. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.
  6. Spoon into 1 1/2-quart casserole dish; cover.
  7. Bake 30 minutes or until hot.
  8. Stir before serving.

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