Ingredients:
1 (8 ounce) box elbow macaroni, freshly cooked and drained
1/2 lb hot dogs, sliced into rounds
2 1/4 cups American cheese or 2 1/4 cups Velveeta cheese, shredded
5 tablespoons unsalted butter
1 small onion, very finely chopped (about 1/2 cup)
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions:
Preheat the oven to 350°F (175°C).
Grease a 2-quart (approximately 2 L) casserole dish.
Place the freshly cooked and drained macaroni into the prepared casserole. Add the sliced hot dogs and 2 cups of the shredded cheese, then stir to combine.
In a medium saucepan, melt the butter over medium heat and add the finely chopped onion. Sauté until the onion is softened and translucent, about 5 minutes.
Quickly whisk the flour into the butter and onion mixture until the flour is fully absorbed. Remove the pan from the heat briefly.
Slowly add the milk while whisking continuously to prevent lumps. Return the pan to medium heat, add the salt and pepper, and continue whisking until the sauce comes to a gentle boil. Watch carefully and stir often to avoid scorching.
As soon as the sauce reaches a boil, remove it from the heat and pour it evenly over the macaroni, hot dogs, and cheese. Gently stir to coat everything with the sauce.
Sprinkle the remaining 1/4 cup of shredded cheese evenly over the top. Bake the casserole, uncovered, for 18–20 minutes or until heated through and the top is melted and lightly browned.
If preparing the dish ahead of time, wait to add the final 1/4 cup of cheese until just before baking.
For a different flavor profile, try substituting part of the American cheese with sharp cheddar and Monterey Jack; these blend nicely with the other ingredients.
Note: This casserole does not freeze well.
Servings: 6–8
Preparation time: 20 minutes
Total time: 50 minutes