Ingredients
1 can cheddar cheese soup
1/2 c milk
1 tsp Worcestershire sauce.
2 hot dogs
1 can cheddar cheese soup
1/2 c milk
1 tsp Worcestershire sauce.
2 hot dogs
Directions
Heat Oven to 375F.
Cook as directed 7 oz elbow macaroni.
Spread drained macaroni in 10″x6″ baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.