Mac and Cheese Dog Casserole
1 lb. elbow macaroni (or use other small shaped pasta to make it fun for kids)
2 Tbsp. extra virgin olive oil, divided
1 pkg. beef or pork hot dogs (we personally like turkey dogs), sliced
1 Tbsp. butter
1 medium onion, finely chopped
2 Tbsp. all purpose flour
1/2 c. chicken broth (you can use beer if you so choose to)
2 c. milk (not skim, whole is best but you can use 2%)
1 Tbsp. spicy mustard, rounded
2 Tbsp. ketchup, rounded
3 c. yellow sharp cheddar, shredded
Boil a large pot of water for pasta. Salt water and under cook pasta, about 7 minutes or just until al dente.
Preheat broiler and set rack 12 inches from heat.
While pasta cooks, heat a large deep nonstick skillet over medium-high heat. Add 1 Tbsp. extra virgin olive oil, then add hot dogs and brown on both sides, 4 minutes total. Remove dogs with a slotted spoon to a paper towel lined plate.
Add another tablespoon of olive oil and the butter. When the butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add broth or beer and cook off completely, 1 minute.
Whisk in milk and bring to a bubble. Then season the sauce with salt and pepper and stir in the mustard and ketchup.
Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole dish and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
Recipe Source: Rachael Ray's 30 minute meals