Hot Dog Mac & Cheese

Hot Dog Macaroni & Cheese

Adapted from a Rachael Ray recipe

1 box elbow macaroni
2 tablespoons extra-virgin olive oil, divided
8 hot dogs, cut into 1-inch chunks
1 tablespoon butter
1 medium onion (chopped)
2 tablespoons all-purpose flour
1/2 can beer, chicken broth can be substituted
2 cups half & half
Pepper & salt
1 rounded tablespoon mustard
2 rounded tablespoons ketchup
16 oz velveeta, cut into 1 inch chunks
1 cup shredded cheddar
1/2 cup shredded colby jack

Boil a large pot of water for macaroni. Under cook the macaroni, cook about 7 minutes--until just under al dente in doneness. Drain pasta well.

Preheat broiler and set rack 12 inches from heat.

Heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add the hot dogs and brown on both sides, 4 minutes total. Remove the hot dogs to a paper towel lined plate.
Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and add the butter. When the butter melts, cook onions 4 to 5 minutes. Add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in half & half and bring to a bubble, then season the sauce with salt and pepper. Stir in the mustard and ketchup. Lower heat and add the velveeta. Stir to melt, and add the 1 cup shredded cheddar. Adjust mustard, ketchup, and salt and pepper, to your taste.

Combine pasta and hot dogs with sauce and coat evenly throughout. Pour into large casserole and top with 1/2 cup shredded colby jack cheese. Melt and brown cheese under broiler, 2 minutes. Serve.