Polka Dot Macaroni and Cheese

elbow-macaroni

So as I stated in my book review of Peach Cobbler Murder, I don’t like Peach Cobbler at all not one bit.

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And since I don’t like to eat peaches in any other form than just eating the fruit, I decided to just skip it all together and post something completely different.

Thoughts Before Cooking:

So my niece wanted to make this recipe called Polka Dot Macaroni and Cheese, but when I looked at the recipe it asked for Cheddar cheese soup and some other stuff that didn’t sound good. So instead I choose a Paula Dean recipe for Macaroni and Cheese and added the extra items to make it “Polka-Dotted”.

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Ingredients:

  • 2 Cups of uncooked Macaroni
  • 4 Tablespoons of Butter
  • 2 Tablespoons of Minced Onion
  • 4 Tablespoons of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Teaspoons of Dry Mustard
  • 1/4 Teaspoon of Paprika
  • 2 Cups of Milk
  • 3 Cups of Shredded Cheddar Cheese
  • 2 Hot dogs (I use Hebrew National as they are the best)

Directions:

  1. Preheat the oven to 375 degrees.
  2. Lightly grease a 13x9x2-inch baking dish.
  3. Boil 6 cups of water, add macaroni, and cook until al dente.
  4. Drain the pasta.
  5. In a large saucepan, melt the butter.
  6. Add the onion and cook, stirring constantly until tender.
  7. Add flour, salt, dry mustard, and paprika; mix well.
  8. Add milk and stir for 5 minutes, or until thickened.
  9. Add 2 cups of shredded cheese and stir until melted.
  10. Stir in the macaroni and pour into the prepared dish.
  11. Cover the macaroni with remaining cheese.
  12. Cut the hot dogs into penny-thin slices.
  13. Sprinkle on top of the macaroni.
  14. Bake for 45-50 minutes.

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polkadotmac&cheese

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Thoughts After Cooking:

I’ve never been one for the hot dog and Mac & cheese combo; but I loved this. The Mac and Cheese is of course phenomenal, but the hotdog added an extra boost.

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For more recipes with macaroni, go to Pasta e Fagioli

For more recipes, go to Cocoa M&M Cookies

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