BAKED TJ AND MUSHROOM MELT MACARONI


Ingredients:

1/4 kg elbow macaroni, cooked according to package directions
2 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
6 pc TENDER JUICY HOTDOGS KING SIZE
1 (75 g) tbsp onion, chopped
8 tbsp garlic, chopped
1 (30 g) pc green bell pepper, cubed
1 (30 g) pc red bell pepper, cubed
1 (198 g) can mushroom pieces and stems, drained
1 (250 ml) pack MAGNOLIA ALL PURPOSE CREAM
2 (150 g) packs tomato sauce
1 tsp iodized fine salt
1/2 tsp pepper
1 (250 g) pack MAGNOLIA QUICKMELT CHEESE, grated (reserve 1/4 cup for topping)

Procedure:

  1. Heat oil in a saucepan and roll hotdog for 2-3 minutes. Slice lengthwise in half. Set aside.
  2. In the same pan, sauté onion, garlic, bell peppers and mushrooms for about 2 minutes.
  3. Add cream, tomato sauce, salt, pepper and grated cheese. Simmer. Reserve 1 cup of sauce.
  4. Mix cooked pasta and the rest of the sauce.
  5. Transfer mixture to an oven proof dish. Add hotdogs on top laying flat side by side. Pour the remaining sauce and cheese on top. Serve as is or bake in the oven at 350 degrees F or oven toast for 10 minutes or until cheese melts.
Makes 6 servings.

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