Categories: Beef, Casserole, Macaroni and Cheese, Main Dish, Rachael Ray
Ingredients
- 1 lb elbow macaroni
- salt
- 2 tablespoons extra virgin olive oil, divided
- 1 (16 ounce) package beef hot dogs or 1 (16 ounce) package pork hot dogs, cut into 1-inch pieces
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 cup beer or 1/2 cup chicken broth
- 2 cups milk
- pepper
- 1 tablespoon spicy mustard
- 2 tablespoons ketchup
- 3 cups yellow sharp cheddar cheese, divided (buy preshredded cheese, you will need 1 1/2 sacks of 10-ounce packages)
Directions
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Boil a large pot of water for macaroni.
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Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
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Preheat broiler and set rack 12 inches from heat.
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While pasta works, heat a large deep nonstick skillet over medium-high heat.
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Add 1 tbsp extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total.
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Remove the dogs with a slotted spoon to a paper towel lined plate.
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Add another tbsp extra-virgin olive oil, 1 turn of the pan, and the butter.
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When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.
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Add beer/chicken broth and cook off completely, 1 minute.
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Whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup.
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Lower heat and add 2 cups of the cheese. Stir to melt, about 1 minute.
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Adjust mustard, ketchup, salt and pepper to taste.
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Drain pasta well.
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Combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 × 9) casserole dish and top with remaining cheese.
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Melt and brown cheese under broiler, about 2 minutes.