Servings: 4 Prep Time: 20 minutes
INGREDIENTS:
4 Oscar Mayer Wieners
4 Generic Hot Dog Buns
4 oz of Finely Shredded Cheddar Cheese
4 oz of Finely Shredded Mexican Style Blend Cheese
8 oz of Salad Shell Pasta
2 tb of Mrs. Campbell’s Chow Chow 4-6 pieces of Dole Pineapple Chunks
DIRECTIONS:
My inspiration for this recipe came from sme.86 on Instagram. She posted a photo of a mac & cheese dog served up at “Franks & Sammies”. Thanks Sylvia.
Of course, my other motivation was to make sometime that resembled the wonderful mac & cheese dog in her photo but work only with what I have at the time in my cabinets and refrigerator. So here we go.
First I started about 1 quart of lightly salted water boiling in a small sauce pan. I also started another 1 quart of water boiling in a second small sauce pan.In this first sauce pan of boiling water, I put about 8 oz of salad shell pasta I found in the cabinet left over from a previous recipe. I reduced the heat to medium/low.
In the second sauce pan of boiling water, I put 4 Oscar Mayer Wieners reducing the heat to a to mid- low and low boiler.
After about 10 minutes of cooking the pasta shells, I drained them and put them back into the same sauce pan. I then put about 4 oz of cheddar cheese and 4 oz of Mexican blend cheese in with the hot pasta shells and stirred with spoon until the pasta and cheese was smooth and creamy.
I then took a plate and place a hot dog bun on it, retrieved a hotdog from the slow boiling water of the second sauce pan and placed it in the bun. I immediately covered it with the mac/cheese shells. I topped it with two table spoons of Mrs. Campbell’s Chow Chow.
I sprinkled it with Galbani grated Parmesan cheese because I had some in the refrigerator and we all know, “You can never have too much cheese.”
I slide the plate in the microwave for 30 seconds to warm things back up and then served it with 6 chucks of Dole Pineapple on the side.
Of course, you have to eat this dish with a fork but boy is it good. Enjoy!
PHOTOS:
