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Mexican Mac and Cheese with Hot Dogs

Ingredients

  • 1 lb. large elbow macaroni
  • 1 lb. large hot dogs I used Falls Brand Quarter Pound Franks
  • 2 lbs. original Velveeta cubed
  • 1-14 to 15 oz. can diced tomatoes not drained
  • 1-7 oz. can diced green chilies not drained
  • 1/3 c. ~3 fl. oz. salsa verde
  • 1 tsp. chili powder
  • 1 tsp. cumin

Instructions

  1. In a large pot cook macaroni according to the package directions (minus 1 minute),drain and set aside.
  2. In a large pot boil hot dogs for about 6 minutes(I cooked the hot dogs and pasta at the same time).
  3. Drain the hot dogs and slice them into about 8 pieces each.
  4. In a large sauce pan melt the Velveeta over medium heat stiring constantly.
  5. Add the tomatoes, green chilies, salsa verde, chili powder, and cumin to the Velveeta.
  6. Stir constantly until well combined.
  7. Stir the pasta and hot dogs into the cheese mixture.
  8. Heap Mac & Cheese into large serving bowls and EAT!
  9. Recipe adapted from Creme de la Crumb-Beef N' Queso Dip