1 box – 16 oz. elbow macaroni or shells 3 tbl. olive oil ½ c. chipped onion ¼ c. flour 1 tsp. salt 4 c. milk 2 c. shredded cheddar cheese – I use more! 2 tbl. Dijon mustard 1 tsp. hot red pepper sauce – Tobasco or Louisiana Hot Sauce 1 tsp. garlic powder ½ c. bread crumbs 2 tbl. butter, melted 1 tbl. fresh chopped parsley – optional 1 pkg. beef hotdogs, cut in fifths and browned - optional
Cook pasta in 5 qt. dutch oven pan till al dente & drain in colander. Heat oil in same pan, add onion and cook till tender – about 10 minutes. Stir in flour and salt and cook 1 minute. Whisk in milk and stir till sauce comes to a boil – cooking 1 minute. Remove from heat and whisk in cheese, mustard and pepper sauce till smooth. Add pasta to mixture and stir till blended. Add browned hot dog pieces and stir till incorporated. Spoon into 9 x 13 baking dish. Combine bread crumbs, butter and parsley and sprinkle over mac & cheese. Bake @ 400 º F for 20 to 25 minutes till top is golden.
You could add 1 can - drained - diced tomatoes for a little pizzazz and color.