I have a gust blogger today, my son, Dude!
He used to blog a couple time per year here, but lately, with all his activities it has been harder for him to help out with the cooking (or he makes recipes he's already blogged). But over Christmas break, he had the time and motivation to try something a little new!
I wanted to cook this recipe because I originally wanted to cook the Clementine-Soy Glazed Chicken Breasts, but we forgot to take the chicken out of the freezer last night, so we took it out right away in the morning, but by the time it was time to cook dinner, it was still frozen solid. So I had to find a new recipe to cook. My mom requested boxed mac and cheese, but we didn’t have any boxed mac and cheese, so I requested homemade mac. My mom told me how to find it on her blog. I found the recipe, than noted that we still had two hot dogs left from the night before, so I came up with mixing the hot dogs into the mac and cheese. Then I started cooking.
Extra Creamy Stovetop Mac & Cheese With Hot Dogs
What you need:
2 ¾ cups lowfat milk
¼ cup water
¼ tsp garlic powder
1 tbsp butter
2 cups uncooked pasta, I used mini elbow macaroni
1 cup shredded Cheddar jack cheese
½ tsp freshly ground pepper
2 hot dogs, each cut into 5 pieces
What to do:
Put the milk, water, garlic powder, and butter into a medium saucepan over medium heat. Bring just below a boil. Stir in the pasta and reduce heat to low.
Simmer for 20 minutes, stirring frequently, until the pasta is tender and much of the milk had been absorbed, about 20 minutes.
Note: if all of the milk has been absorbed, stir in an additional ¼ cup before adding the cheeses.
Stir in the shredded cheese. Stir until the cheese is melted. Stir in the hot dogs. Add pepper, to taste. Then, enjoy! Serves 4.