Mac Cheese Hot Dog Egg Rolls Recipes

MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)

Steps:

• Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
• Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
• Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
• Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
• Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.

MAC & CHEESE HOT DOG CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare Dinner in large saucepan as directed on package. Add remaining ingredients; mix well.
• Spoon into 8-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through. Cut into bars.

BACON MAC AND CHEESE EGGROLLS WITH QUICK RANCH

Steps:

• For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
• Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
• Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
• Heat an inch of vegetable oil in a skillet to 350 degrees F.
• Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
• For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.

MACARONI AND CHEESE EGG ROLL

Steps:

• Boil noodles to al dente in salted water. Set aside.
• Melt butter in a saucepan until hot, then add the flour and cook, whisking, until light blonde in color. Add milk to roux and whisk to combine, then add Cheddar and Monterey Jack cheeses. Add garlic powder and onion powder.
• Mix sauce with macaroni and add salt and pepper.
• Add 2 tablespoons macaroni to a wonton wrapper. Tuck in each side, then roll up, sealing shut with some egg wash.
• Heat several inches of oil in a Dutch oven until it registers 350 degrees F on a deep-frying thermometer. Fry the egg rolls in batches, turning occasionally to brown evenly, until golden brown and crispy, 4 to 5 minutes.
• Place egg rolls on paper towels and sprinkle with salt, pepper and smoked paprika. Cut egg rolls in half and garnish with chives and additional smoked paprika.

MAC & CHEESE HOT DOG EGG ROLLS

Steps:

• Prepare Dinner as directed on package. Add 2 tsp. ketchup, wieners and relish to prepared Dinner; cool slightly. Meanwhile, mix remaining ketchup and duck sauce.
• Spoon about 1/3 cup Dinner mixture onto bottom corner of each egg roll wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly to egg roll to seal.
• Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add 6 egg rolls, seam sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining oil and egg rolls. Serve warm with prepared sauce.

ONLINE ROUND 2 RECIPE - CHEESY HOT DOG SCRAMBLE

Steps:

• In a medium skillet over medium heat, add the butter. When it is melted, add the onions and cook until they begin to soften, about 5 minutes. Add the hot dogs and cook to heat them through.
• Whisk the eggs and season with salt and pepper. Lower the heat in the skillet, pour in the eggs, and sprinkle the cheese on top. Cook, stirring often, until the eggs are cooked to your liking. Serve hot.

CHEESY MAC 'N' DOGS

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and mustard. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Worcestershire sauce and cheese until cheese is melted., Drain macaroni; stir into the cheese sauce. Add the hot dogs. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

MACARONI, CHEESE AND HOT DOGS

Steps:

• Fill a medium sized pot with hot water about half way.
• Put the water on the stove at high heat.
• Add box of Kraft macaroni and cheese dinner.
• Cut up the hod dogs into 1/4 pieces and drop in the water.
• Bring everything to a boil.
• Once the water boils, reduce the heat and continue to cook until the macaroni is tender.
• Drain water.
• Place pot back on the stove on very low heat.
• Add margarine and milk.
• Add slices of cheese.
• Stir until cheese melts.
• After cheese melts, add cheese sauce packet that comes with the Kraft Macaroni and Cheese dinner.
• Stir until everything is well mixed.
• Serve and enjoy.

IMPOSSIBLY EASY HOT DOG AND CHEESE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. Layer hot dog pieces and onion in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Sprinkle with cheese.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with ketchup and mustard.