AuthorRetroRuth
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 2 tbsp butter or margarine
 1 lb frankfurters
 1 large onion, sliced
 1 green pepper, chopped
 1 ½ cups (6 oz) uncooked elbow macaroni
 2 cans (16 oz each) tomatoes
 1 cup water
 1 cup grated American cheese

1

Melt butter in Dutch oven. Cut Frankfurters in half lengthwise; then cut each half into 3 pieces. Saute frankfurters, onion, and green pepper in butter for about 10 minutes or until franks are browned.

2

Sprinkle macaroni over top. Add salt, tomatoes, and water. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until macaroni is just tender, about 12 minutes. Stir in cheese and simmer until cheese melts. Serve immediately.
Yield: 6 servings

Ingredients

 2 tbsp butter or margarine
 1 lb frankfurters
 1 large onion, sliced
 1 green pepper, chopped
 1 ½ cups (6 oz) uncooked elbow macaroni
 2 cans (16 oz each) tomatoes
 1 cup water
 1 cup grated American cheese

Directions

1

Melt butter in Dutch oven. Cut Frankfurters in half lengthwise; then cut each half into 3 pieces. Saute frankfurters, onion, and green pepper in butter for about 10 minutes or until franks are browned.

2

Sprinkle macaroni over top. Add salt, tomatoes, and water. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until macaroni is just tender, about 12 minutes. Stir in cheese and simmer until cheese melts. Serve immediately.
Yield: 6 servings

One-Pot Macaroni and Franks

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