1 pkg. frankfurters
1 pkg. elbow macaroni
1 c. milk
1 1/2 tsp. Worcestershire sauce
1 c. grated cheese (American)

Cook the macaroni in 1 1/2 quarts water (boiling) with 1 1/2 teaspoons salt. Cook until tender - about 8 minutes. Drain and rinse with boiling water. While macaroni is cooking, combine 1 cup milk, 1 1/2 teaspoons Worcestershire sauce and 1 cup grated cheese. Combine with macaroni. Pour into shallow baking dish. Cook frankfurters, then slit lengthwise, cutting partially through. Fill each one with 1 tablespoon pickle relish. Arrange the stuffed frankfurters on top of macaroni. Sprinkle with 1/2 cup grated cheese. Bake 1/2 hour in moderate oven, 350 degrees. Serves 8.