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Filled Frankfurters

Filled Frankfurters created by Jonathan Melendez

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Cook the macaroni in boiling salted water until tender.
  • Drain and rinse in hot water.
  • Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently.
  • Add the macaroni and blend well.
  • Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture.
  • Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes.
  • Serve hot.
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  1. Jonathan Melendez
    Filled Frankfurters Created by Jonathan Melendez
    Reply
  2. Jonathan Melendez
    Filled Frankfurters Created by Jonathan Melendez
    Reply
  3. Jonathan Melendez
    Filled Frankfurters Created by Jonathan Melendez
    Reply
  4. Chef shapeweaver
    This was made on 5/22/08 for two events, "A Taste of Yellow 2008 "and "April Showers Bring May Flowers Challenge 2008 ".Since there was just two of us, I cut the recipe down to make four servings. (Thank Goodness for the "ZAAR" converter)For the hot dogs I used what was on hand,which were the jumbo dogs. Also had to substitute a nacho/taco cheese blend for the chedder.I have to agree with evelyn/athens that you have to use the evaporated milk to make this,regular milk just wouldn't work. It would take away the "richness " of this recipe.And on a whim I added a little bit of crushed red pepper flakes after topping with the remaining cheese.We both really enjoyed this and it will be made again. Thanks for posting and, "Keep Smiling :) "
    Reply
  5. Chef shapeweaver
    This was made on 5/22/08 for two events, "A Taste of Yellow 2008 "and "April Showers Bring May Flowers Challenge 2008 ".Since there was just two of us, I cut the recipe down to make four servings. (Thank Goodness for the "ZAAR" converter)For the hot dogs I used what was on hand,which were the jumbo dogs. Also had to substitute a nacho/taco cheese blend for the chedder.I have to agree with evelyn/athens that you have to use the evaporated milk to make this,regular milk just wouldn't work. It would take away the "richness " of this recipe.And on a whim I added a little bit of crushed red pepper flakes after topping with the remaining cheese.We both really enjoyed this and it will be made again. Thanks for posting and, "Keep Smiling :) "
    Reply
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