Friday, February 5, 2010
8 oz dried small shell pasta
1/2 cup chopped onion (optional)
2 tbsp butter
2 tsbp flour (all purpose or rice)
1/8 tsp pepper
2 1/2 cups milk
3 cups extra sharp cheddar cheese, shredded*
4 hot dogs, sliced into rounds**
1 large tomato, sliced
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.
Over medium heat, cook onion in butter until tender. Stir in flour and pepper. Add milk and cook over medium heat, stirring continually, until thick and bubbly. Add cheese and stir until melted. Stir in pasta and hot dog slices.
Pour into 2 quart casserole dish and bake, uncovered, for 25-30 minutes or until bubbly and hot. Garnish with tomato slices before serving.
*If you like things spicy, substitute 1 cup pepperjack cheese for 1 cup of the cheddar
** Applegate Farms makes a great carcinogen-free hot dog that tastes fantastic