Polka-Dotted Macaroni and Cheese

From the 1971 Betty Crocker Recipe Card Library. This was a childhood favorite.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  ounces elbow macaroni, cooked and drained
• 1 (10 3/4ounce) can  condensed cheddar cheese soup
• 1⁄2 cup milk
• 1  teaspoon Worcestershire sauce
• 2  frankfurters

Directions

1. Pour macaroni into a 10x6 baking dish, ungreased.
2. Stir in the soup, milk and Worcestershire.
3. Slice the franks (hotdogs) thinly, and arrange on the top.
4. Bake at 475 for 25 minutes, or until hot and bubbly.