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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
1 package (8 ounces) elbow macaroni |
1 small onion, finely chopped |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached 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:
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.
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