elbow macaroni, cooked according to package directions
MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
TENDER JUICY HOTDOGS KING SIZE
1 (75 g)
1 (30 g)
green bell pepper, cubed
1 (30 g)
red bell pepper, cubed
1 (198 g)
mushroom pieces and stems, drained
1 (250 ml)
MAGNOLIA ALL PURPOSE CREAM
2 (150 g)
iodized fine salt
1 (250 g)
MAGNOLIA QUICKMELT CHEESE, grated (reserve 1/4 cup for topping)
BAKED TJ AND MUSHROOM MELT MACARONI
Heat oil in a saucepan and roll hotdog for 2-3 minutes. Slice lengthwise in half. Set aside.
In the same pan, sauté onion, garlic, bell peppers and mushrooms for about 2 minutes.
Add cream, tomato sauce, salt, pepper and grated cheese. Simmer. Reserve 1 cup of sauce.
Mix cooked pasta and the rest of the sauce.
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.