"Make it Your Own" Hot Dog Skillet

By carvalhohm

Ingredients

• Chicago Dogs:
• 2 cups milk
• 1 cup hot water
• 1 box Hamburger Helper® cheeseburger macaroni
• 8 hot dogs
• Mustard
• Sliced pepperoncini peppers
• Sweet relish
• Chopped onion
• Texas Dogs:
• Barbecue sauce
• Chopped sweet onion
• Shredded Mexican cheese blend or Colby-Jack cheese
• Sliced jalapeño chiles
• Chili Dogs:
• Chili
• Shredded Cheddar cheese
• Kraut Dogs:
• Spicy brown mustard
• Sauerkraut
• Crumbled cooked bacon
• Stadium Dogs:
• Ketchup
• Mustard
• Relish
• Picnic Dogs:
• Sweet honey mustard
• Coleslaw

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch skillet, mix milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Cut up 2 hot dogs; stir in.

2 Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.

3 Cut lengthwise slit in each of remaining 6 hot dogs; place over macaroni mixture in skillet. Cover; let stand until hot. Serve in bowls; fill slit in each hot dog with customized toppings as desired.

Expert Tips:

It will be easier to cut slits in hot dogs if you use regular instead of skin-on hot dogs.

1 Serving (Without Toppings): Calories 330