So as I stated in my book review of Peach Cobbler Murder, I don’t like Peach Cobbler at all not one bit.
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”.
- 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)
- Preheat the oven to 375 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- Boil 6 cups of water, add macaroni, and cook until al dente.
- Drain the pasta.
- In a large saucepan, melt the butter.
- Add the onion and cook, stirring constantly until tender.
- Add flour, salt, dry mustard, and paprika; mix well.
- Add milk and stir for 5 minutes, or until thickened.
- Add 2 cups of shredded cheese and stir until melted.
- Stir in the macaroni and pour into the prepared dish.
- Cover the macaroni with remaining cheese.
- Cut the hot dogs into penny-thin slices.
- Sprinkle on top of the macaroni.
- Bake for 45-50 minutes.
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.
For more recipes with macaroni, go to Pasta e Fagioli
For more recipes, go to Cocoa M&M Cookies