Wieners Mac and Cheese

• 2 Tablespoons Tomato Paste
• 1/2 cups Water
• 1 Medium Carrot, Coarsely Grated
• 2 Medium Onions, Diced
• 3 Wieners (hot Dogs)
• 1 bunch Dill, Shredded
• 1/2 teaspoons Salt
• 13 teaspoons Nutmeg
• 1/4 teaspoons Ground Black Pepper
• 1- 1/2 ounce, weight Butter
• 2 Eggs
• 1 pound Elbow Macaroni (cooked According To Package Instructions For Al Dente Then Drained)
• 7 ounces, weight Gouda Cheese (coarsely Grated)

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small saucepan, dissolve the tomato paste in the water and put over medium heat to boil.
3. As soon as it starts boiling, add the carrot and onions.
4. Cover the pan and let the sauce simmer over low heat for 5 minutes.
5. Meanwhile cut the wieners in rounds and send them to the sauce.
6. After the 5 minutes of simmering, add the dill, salt, nutmeg and black pepper and let it simmer for 5 minutes more.
7. Then add the butter, stir until fully melted and remove the sauce from the heat.
8. Beat the eggs in a small bowl, set aside.
9. Put the ingredients in a deep greased roasting tin (I used a deep 9x9 dish) in layers in the following order: half of the macaroni, sauce and cheese and again the remaining half of the macaroni, sauce and cheese.
10. Pour the whipped eggs all over the top of the mac and cheese.
11. Send to the preheated oven to bake at 400 degrees F (200 degrees C) for 10 minutes.
12. Serve your wieners mac and cheese hot!

tomato paste, water, carrot, onions, wieners, dill, salt, nutmeg, ground black pepper, butter, eggs, macaroni, gouda cheese

Taken from tastykitchen.com/recipes/main-courses/wieners-mac-and-cheese/ (may not work)