Cheesy Mac 'N' Dogs Recipe

3.5 1 3
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Cheesy Mac 'N' Dogs Recipe

Read Reviews
3.5 1 3
Publisher Photo
"I've made this casserole for 25 years and my family never gets tired of it," writes Sue Gonzales from her home in Fortson, Georgia. "I like to assemble it the night before, then pop it in the over after work. A tossed salad completes the meal nicely."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 package (8 ounces) elbow macaroni
  • 1 small onion, finely chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 2-1/2 cups milk
  • 3/4 teaspoon Worcestershire sauce
  • 12 ounces process cheese (Velveeta), cubed
  • 7 cooked hot dogs, diced
  • 1/4 cup dry bread crumbs

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and mustard. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Worcestershire sauce and cheese until cheese is melted.
Drain macaroni; stir into the cheese sauce. Add the hot dogs. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Cheesy Mac 'N' Dogs in Quick Cooking May/June 2003, p45

Nutritional Facts

1 cup: 499 calories, 32g fat (17g saturated fat), 75mg cholesterol, 1336mg sodium, 35g carbohydrate (9g sugars, 1g fiber), 20g protein.

  • 1 package (8 ounces) elbow macaroni
  • 1 small onion, finely chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 2-1/2 cups milk
  • 3/4 teaspoon Worcestershire sauce
  • 12 ounces process cheese (Velveeta), cubed
  • 7 cooked hot dogs, diced
  • 1/4 cup dry bread crumbs
  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and mustard. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Worcestershire sauce and cheese until cheese is melted.
  2. Drain macaroni; stir into the cheese sauce. Add the hot dogs. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs.
  3. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Cheesy Mac 'N' Dogs in Quick Cooking May/June 2003, p45

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MY REVIEW
brat85 User ID: 4823464 50807
Reviewed Dec. 16, 2010

"This is a nice change of pace. I did add frozen mixed vegetables. I also cut the hot dogs into bite size pieces and cooked them with the macaroni. I did not have Velveeta so used cubed Colby/Monterey Jack cheese & shredded Cheddar/Mozzarella cheese combo. I will make again & this time use the Velveeta."

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