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• Step 1

  Bring a large pot of salted water to a boil over high heat. Add noodles and cook according to package directions to al dente. Strain, rinse with cold water to stop cooking and set aside.

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  • 1 Pound Elbow Noodles

• Step 2

  In a medium saucepan, melt butter over medium heat. Add onion and sauté until tender. Add garlic and saute one minute more until fragrant. Add flour and cook another minute.

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  • 2 Tablespoon butter

  • 1/2 Whole yellow onion, diced

  • 2 Clove garlic, minced

  • 2 Tablespoon all-purpose flour

• Step 3

  While whisking, slowly add in milk and cook until thickened (should coat the back of a spoon). Season to taste with salt and pepper and add in mustard and ketchup. Remove from heat and whisk in 1-1/2 cups cheddar and 1/2 cup gruyere cheese. Set aside.

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  • 2 1/2 Cup milk

  • To Taste salt and pepper

  • 2 Tablespoon ketchup

  • 1 Tablespoon mustard

  • 2 Cup shredded cheddar cheese

  • 1 Cup shredded Gruyere cheese

• Step 4

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 5

  Grill the franks 4-6 minutes turning occasionally until warmed through and lightly browned. Remove from grill and slice.

  00:06

  450 ˚F / 232 ˚C

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  • 4  Frankfurters

• Step 6

  Add the sliced franks and noodles to the cheese sauce and stir to coat.

• Step 7

  Decrease the grill temperature to 350℉.

  350 ˚F / 177 ˚C

• Step 8

  Pour the mac and cheese into a cast iron, top with remaining cheese and bake 20-25 minutes or until top is golden brown and cheese is melted.

  00:25

  350 ˚F / 177 ˚C

• Step 9

  To serve, divide the mac and cheese into 4 bowls and top with additional sliced franks, ketchup, and mustard if desired. Enjoy!