Ok, here’s another Rachel Ray inspired dish. I used Daiya cheddar shreds & Yves vegan hot dogs here, along with my own tweaks. Oh yah, I only had one package of the hot dogs, but I prefer to use two; it works either way!

1 lb of maccaroni or other pasta, I used farfalle b/c it was in my pantry
salt

olive or canola oil
1 or 2 packages of vegan hot dogs, sliced into 1/4-1/2″ pieces

1 tbsp. vegan butter
1/2 onion, finely chopped
1 large or 2 small shallots, finely chopped
2 tbsp. unbleached all-purpose flour
3/4 c. beer, i like using yuengling
2 c. soy milk
salt, pepper and cayenne to taste
2 tbsp. dijon mustard, or other mustard you like
1 tbsp. ketchup
2 c. plus 1/2 c. vegan cheddar shreds
1/2 c. nutritional yeast, divided, optional

Directions:

1. Salt water in a large pot, and bring to a boil. Cook pasta according to pasta directions.

2. Heat oil (mist to coat, or 1-2 tbsp.) in a large, deep skillet medium heat. Brown hot dog slices on both sides, about 5 minutes, and remove from pan. Set aside.

3. Add more oil (mist to coat, or 1-2 tbsp.) and butter to pan, and add onions, shallots, and a pinch of salt and cook until soft, about 5 minutes. Add flour, stir to coat onions, and cook 1 minute. Add beer and cook off, about 1 more minute. Whisk in milk, and let bubble until it thickens. Salt, pepper, and cayenne to taste. Stir in mustard, ketchup, and lower heat. Add 1 1/2 c. of cheddar shreds and 1/4 c. nutritional yeast, if using. Stir until melted. Adjust seasonings if necessary. Turn on broiler.

4. Drain pasta, and combine with  cheese sauce and hot dogs in an oven-proof  dish. (i cook the pasta in my large dutch oven, drain & return it, and add cheese sauce and hot dogs. It saves a step, and a pot.) Top with remaining nutritional yeast, if using, and cheddar shreds. Place under broiler for 5 minutes, or until cheese is melted.