2 lbs shell pasta
1 ⅓ cups milk
1/2 cup butter
16 oz mild cheddar
16 oz sharp cheddar
Salt, to taste
Hotdogs, desired size and amount
Grate your cheeses so it can melt easily. You can also use store-bought grated cheeses if you like.
Thoroughly grease your casserole dish with butter.
Toss the rest of the stick of butter into the pot with your already cooked and drained pasta shells. Stir it up so that it melts and coats the pasta.
Add your grated cheese gradually, stirring as you go to mix it evenly. Pour the mac and cheese into your casserole dish.
Pour the milk all over the pasta. Cover with aluminum foil and put into a 350°F oven for 45 minutes. If you would like the macaroni on the top to get crunchy, remove the aluminum foil for the last 10 minutes of baking.
10 minutes before the macaroni is done, prep the hot dogs. Slice in half lengthwise, about one inch from the top of the hot dog. Turn the hot dog a quarter turn and repeat the process to get 4 “legs”. Cut each “leg” into half again to get 8 octopus tentacles.
Put them in a shallow pan of water and bring to a boil. Remove them once the “legs” start to curl up slightly. Decorate the octopi with mustard or ketchup eyes if you like.
Remove the mac and cheese from the oven. Scoop it into a bowl and arrange the hotdogs on top of it to serve.
Sugar: 5g
:
Calcium: 713mg
Calories: 803kcal
Carbohydrates: 70g
Cholesterol: 123mg
Fat: 42g
Fiber: 3g
Iron: 2mg
Potassium: 334mg
Protein: 36g
Saturated Fat: 26g
Sodium: 664mg
Vitamin A: 1245IU
