mexican mac & cheese with fried hotdogs
My husband had a good recipe for Mac & Cheese, but we didn’t have a couple of the ingredients. So I substituted. lol
prep time
cook time
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 4 hot dogs, chopped in very small pieces (1/4’d lengthwise & sliced)
- 1 pound elbow macaroni, cooked
- 2 cups mexican mix shredded cheese
- 2 cups shredded sharp cheddar, divided
- 6 tablespoons salsa con queso dip (usually found in a jar with the chips)
- 1 can cheddar cheese soup
- 2 cups milk, more or less to give consistency
- 3/4 stick butter, plus 1 tbsp
- 2/3 cup flour
- 1 teaspoon mustard powder
- pinch salt
- 1 teaspoon black pepper
- cooking spray
- tobasco (optional)
How To Make mexican mac & cheese with fried hotdogs
-
Step 1In a pot, cook the pasta until done, according to package directions. Drain & set aside.
-
Step 2In a small skillet, brown the hot dog pieces in 1 Tbsp butter.
-
Step 3In the pasta pot, melt the 3/4 stick butter. Add the flour & whisk well, allowing to cook for 2 minutes. Then add the soup, salt, pepper & mustard. Whisk well. (If you like it hot, you can add a little Tabasco)
-
Step 4Slowly add the Mexican cheese & 1 cup of the sharp cheddar, stirring to melt the cheese. Add the salsa con queso. Stir.
-
Step 5Add milk a little at a time. Stirring constantly to get a loose creamy consistency.
-
Step 6Add cooked pasta 1/3 at a time. Stirring well after each. Then add the cooked hot dogs. Mix well.
-
Step 7Transfer to a sprayed oven safe casserole dish. Top with 1 cup shredded cheddar. Bake at 375 for 20-30 minutes, until bubbly & cheese is golden browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes