Ingredients
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1 (8 ounce) package elbow macaroni
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1 small onion, finely chopped
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1/4 cup butter or 1/4 cup margarine
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon ground mustard
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2 1/2 cups milk
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3/4 teaspoon Worcestershire sauce
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12 ounces Velveeta cheese, cubed
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7 cooked hot dogs, diced
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1/4 cup dry breadcrumbs
Instructions
- Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and mustard. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Worcestershire sauce and cheese until cheese is melted.
- Drain macaroni, stir into the cheese sauce. Add the hot dogs. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350°F for 20-25 minutes or until bubbly.