Ingredients:
6 ounces elbow macaroni, cooked and drained
1 (10 3/4 ounce) cans condensed cheddar cheese soup
1/2 cup milk
1 teaspoon Worcestershire sauce
2 frankfurters
Directions:
Pour macaroni into a 10×6 baking dish, ungreased.
Stir in the soup, milk and Worcestershire.
Slice the franks (hotdogs) thinly, and arrange on the top.
Bake at 475 for 25 minutes, or until hot and bubbly.
Servings: 4-6
Time preparation: 20 min.
Time total: 45 min.