The school buses will be running again soon and every child will be groaning for the next few weeks when they wake up in the morning and have to get ready for school. To go along with back to school, this month we are featuring our family’s favorite childhood recipes. Last week, The Lucky Wife showcased her first choice, “Chicken and Dumplings”. This week I have chosen my mom’s recipe for Stove Top Mac N Cheese with Hotdogs.
My mom made this most Saturdays for lunch growing up. Some times she would serve the Mac N Cheese with boiled kielbasa instead of fried hotdogs. Either way, I loved it, especially dunking a fried hotdog or piece of sausage in the cheese sauce. There is nothing spectacular about this recipe. There is nothing out of the ordinary and it is actually quite easy to prepare. The simple ones, the comfort ones, the timeless ones are the best. Enjoy…..
Mom’s Stove Top Mac N Cheese with Hotdogs
Ingredients:
- 16 ounces pasta (we used quinoa pasta)
- 12 ounces processed cheese food, cubed (we used Velveeta)
- approximately 2 cups milk
- 1 pound kielbasa
- 4 hotdogs
- salt
- pepper
- In a 2-quart saucepot, boil pasta in salted water until al dente.
- Once pasta is cooked, drain water, leaving pasta in saucepot.
- Add approximately 2 cups milk. Return saucepot to burner and warm milk and pasta mixture over medium heat, being careful not to scald the milk.
- Add cheese slowly and stir continuously until cheese is melted.
- Season with salt and pepper.
- Cut hot dogs in half and fry in skillet or for another variation cut links of kielbasa into 2 inch pieces and boil approximately 10 minutes until cooked thoroughly.
NEED ANY OF THE TOOLS USED?
1 star - Feed it to the dog
2 stars - Surprise your neighbor
The Chef - 5 Stars
The Well-Fed Daughter (12 months old) - (Mommy’s Baby Girl, 4 Stars)
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If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):
Find more great recipes: Tip Me Tuesday, Titus 2sdays , Recipe Roundup, Works for Me Wednesday, Women Living Well Wednesdays, Foodie Friday
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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