Baked Macaroni & Cheese w/ Angus Hotdogs

One of my husband’s favorite dishes is macaroni and cheese. After Jeff and I got married, the first meal I ever cooked for him was Kraft Mac ‘n Cheese. (As a bachelor, he basically survived on that and Frosted Mini Wheats). Jeff would have been happy had I continued cooking his dinner from a box. I felt better making something more substantial, or at least from the heart for him. Therefore, over the years I have tried several recipes macaroni and cheese-everything from stove top to slow cooker to oven. Jeff’s favorite recipe is from my mom, who uses two blocks of extra sharp cheddar cheese and tops her casserole with buttered and crushed Ritz crackers. This version is somewhat similar, and I ended up making it one day when I was all out of Ritz crackers and only had one block of cheese. Instead of topping it with the crackers, I topped it with some shredded Italian cheese blend. This recipe is great on its own, but it also tastes wonderful with added chopped hotdogs or ham.


Baked Macaroni & Cheese w/ Angus Hotdogs
Prep time
Cook time
Total time
Serves: 6
  • 2 cups uncooked elbow noodles
  • ¼ cup butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground mustard
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup Bisquik mix
  • 2 cups whole milk
  • 2 cups shredded extra sharp cheddar cheese (8 oz.)
  • 4 angus beef hotdogs, sliced lengthwise and then cut into half moons
  • ¾ cup Six Cheese Italian blend shredded cheese
  1. Preheat oven to 350 degrees. Boil the elbow noodles for 13 minutes, drain in colander and set aside.
  2. Melt the butter in a medium saucepan over low heat. Add the salt, pepper, ground mustard, Worcestershire sauce, and Bisquik. Stir constantly over low heat until mixture is smooth. Remove from heat and stir in the milk.
  3. Return milk mixture to medium heat and stir constantly until the mixture comes to a boil. Boil and stir one minute. Turn heat to low and add the shredded cheddar cheese, stirring constantly until mixture is smooth.
  4. Pour the cooked elbow noodles into a large casserole dish. Pour the sauce over top and stir. Add the chopped hot dogs and stir until incorporated.
  5. Sprinkle the top with the 6 cheese Italian blend. Bake for 25 minutes or until bubbly. Let cool slightly before serving.

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