Hot Dog Mac and Cheese
Crunchy Fruit and Spinach Salad
Ingredients
- 8 oz elbow macaroni
- 3 Tbsp butter
- 4 all-beef hot dogs, cut into 1-inch pieces
- 2 Tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp pepper
- 2 cups milk
- 1½ cups shredded Cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- 2 cups lightly crushed wavy potato chips
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain well.
- Meanwhile, melt butter in a Dutch oven over medium heat. Add hot dogs, and cook 4 to 5 minutes or until browned. Add flour, garlic powder, and pepper; cook, stirring, 2 minutes. Gradually stir in milk; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
- Stir in 1 cup each Cheddar and Monterey Jack until melted. Stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with ½ cup each Cheddar and Monterey Jack.
- Cover and bake 20 minutes. Uncover, sprinkle with crushed chips and bake 10 minutes longer or until hot and bubbly.
