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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serving Size: 4
  • 1 pack Hatfield® Hot Dogs or Hatfield® Beef Franks,
  • cut into ½-inch pieces
  • 1 lb elbow macaroni or mini penne pasta
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion, finely chopped
  • 2 Tbsp flour
  • ½ cup chicken stock
  • 2 cups milk
  • 2 heaping Tbsp ketchup
  • 1 heaping Tbsp spicy mustard
  • 3 cups shredded sharp cheddar
  • Preheat oven to broil and set rack 12” from heat.
  • Bring a large pot of water to a boil. Add pasta and cook until tender. Drain, rinse, and set aside.
  • Place hot dog pieces in a greased sauté pan and cook over medium high heat until brown on both sides, about 3-5 minutes. Remove from pan and set aside.
  • Add olive oil, butter, and onion to the pan. Cook 4-5 minutes, or until translucent, then add flour and cook for another minute. Then add chicken stock.
  • Whisk in milk. Bring to a gentle simmer and cook for 4-5 minutes. Season with salt and pepper, then stir in ketchup and mustard.
  • Lower heat and add 2 cups of cheese. Stir until cheese melts, about 1 minute.
  • Combine hot dogs, pasta, and sauce. Stir until coated evenly.
  • Transfer into a large broiler-safe baking dish and top with remaining cheese.
  • Broil until cheese is melted and golden, about 4-5 minutes.