You need this vintage recipe in your life – it is very much teenager-approved. And the American Dairy Association approved (and hoo, did they ever ply the consumption of dairy milk when Boomers were kids). I doubled the recipe and also baked it up to get that cheesy goodness.
On the salt in the recipe – I found we didn’t need to add any extra, but I included it for salting to taste. We used uncured hot dogs as our personal preference.
Man-Style Macaroni
Ingredients:
- 1 pound macaroni pasta
- 1 stick butter (½ cup) unsalted butter
- ½ cup all-purpose flour
- 4 cups milk
- Salt & pepper, to taste
- 1 pound cheddar cheese, grated
- 1 package uncured hot dogs (8)
Directions:
Preheat oven to 400°, lightly oil a 9×13″ glass baking pan.
Meanwhile, bring a large pot of water to a boil and cook the pasta as directed on the package.
Drain, and add to the baking dish.
While the water is coming to a boil, heat the butter in a large, heavy saucepan, add the flour, and cook until the flour starts to turn golden. Whisk in the milk till the sauce starts to thicken. Once thickened, add in ¾ of the cheese, stirring till melted. Add salt and pepper to taste.
While the sauce is cooking, quarter 4 of the hot dogs, and roughly dice. Add those to the hot sauce, then pour the sauce over the macaroni, stir to combine.
Take the remaining 4 hot dogs and split them in half lengthwise. Place on the mac and cheese. Sprinkle the remaining cheese on top.
Bake uncovered for about 20 minutes or till the cheese is turning golden on top.
Serves 6.
~Sarah