MAC AND CHEESE DOGS

Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

prep 15 min­utes bake 10 min­utes at 400° F

2 cups dried el­bow mac­a­roni

2 Tbsp. but­ter

2 Tbsp. all- pur­pose flour

2 cups milk

6 oz. ched­dar cheese, shred­ded

( 11/2 cups)

6 oz. Amer­i­can cheese, shred­ded

( 11/2 cups)

8 hot dogs of choice

8 hot dog buns, toasted

1/2 cup toasted bread crumbs*

Chili pow­der (op­tional)

1. Pre­heat oven to 400°F. Cook pasta ac­cord­ing to pack­age di­rec­tions; set aside. In medium saucepan melt but­ter over medium heat. Stir in flour, cook 1 minute. Stir in milk all at once. Cook and stir un­til slightly thick­ened and bub­bly. Stir in cheeses un­til melted. Stir in pasta. Re­move from heat. Cool slightly.

2. Line a 13×9×2- inch bak­ing pan with foil. Place hot dogs in buns on pan. Top each dog with about 1/3 cup mac­a­roni and cheese. Sprin­kle with bread crumbs and, if de­sired, chili pow­der. Bake 10 min­utes, or un­til hot dogs are heated through. Serve with re­main­ing mac and cheese. Makes 8 hot dogs.

* tip To toast bread crumbs, spread 2/3 cup soft bread crumbs on a shal­low bak­ing pan. Toast in a 350°F oven 3 to 5 min­utes or un­til golden brown.

per hot dog 469 cal, 25 g fat ( 12 g sat. fat), 58 mg chol, 1,015 mg sodium, 40 g carb, 2 g fiber, 6 g sug­ars, 19 g pro.

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