Polka-Dotted Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the 1971 Betty Crocker Recipe Card Library. This was a childhood favorite. Ingredients:
6 ounces elbow macaroni, cooked and drained |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1/2 cup milk |
1 teaspoon worcestershire sauce |
2 frankfurters |
Directions:
1. Pour macaroni into a 10x6 baking dish, ungreased.
2. Stir in the soup, milk and Worcestershire.
3. Slice the franks (hotdogs) thinly, and arrange on the top.
4. Bake at 475 for 25 minutes, or until hot and bubbly.
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