Menu Plan Monday

• Monday - Mac & Cheese Dog Casserole*
• Tuesday - Sausage & Pepper Sandwiches
• Wednesday - BBQ Chicken, Buttered Noodles & Corn Bread
• Thursday - Leftovers or Sandwiches
• Friday - Pizza

*The recipe we are highlighting today is Rachael Rays Mac and Cheese Dog Casserole:


1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup chicken broth (She uses 1/2 cup of beer)
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
1 cup of shredded Sharp Cheddar cheese and 2 cups of shredded Mild Cheddar Cheese (she uses 3 cups Sharp Cheddar)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes. While pasta cooks, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, then add hot dogs and brown on both sides about 4 minutes. Remove the hot dogs and place them on a paper towel to drain a bit. Add another tablespoon extra-virgin olive oil to the pan and butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add chicken stock and cook about 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower the heat and add 2 cups of the cheese. Stir to melt. Adjust mustard, ketchup, and salt and pepper, to your taste. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes.

This is my family's favorite dish. They love mac and cheese and they are crazy about hot dogs. Combining the two is sheer genius. Enjoy.