Macaroni & Cheese Deluxe

• coarse salt and pepper
• 1 lb elbow macaroni, cooked and drained
• 4 tablespoons butter
• 1 small onion, chopped
• 14 cup all-purpose flour (spooned and leveled)
• 4 cups milk
• 18 teaspoon cayenne pepper (optional)
• 1 14 cups cheddar cheese, shredded
• 1 14 cups farmer cheese, shredded
• 1 lb hot dog, sliced
• 2 slices bread

1. Preheat oven to 375.
2. Cook pasta, and drain; reserve.
3. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat.
4. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
5. Whisk in flour to coat onion.
6. In a slow steady stream, whisk in milk until there are no lumps.
7. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes.
8. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese.
9. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
10. Toss pasta with cheese mixture; fold in hot dogs.
11. Transfer to a 9-by-13-inch baking dish or individual dishes.
12. Set aside.
13. In a food processor, pulse bread until large crumbs form.
14. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt.
15. Top pasta with breadcrumb mixture.
16. Bake until top is golden, about 30 minutes.
17. For gluten-free cooking, simply substitute gluten-free macaroni for regular macaroni and gluten-free bread for the bread slices.
18. We also use kosher beef dogs instead of traditional hot dogs.

salt, elbow macaroni, butter, onion, flour, milk, cayenne pepper, cheddar cheese, farmer cheese, hot dog, bread

Taken from www.food.com/recipe/macaroni-cheese-deluxe-329791 (may not work)