1Boil macaroni as per box instructions. Add Kosher salt to taste while water is rapidly boiling. This will season the pasta and keep it from boiling over onto your stove top.
Shred cheddar cheese while mac is boiling
Mix butter & flour in pot and sautee together on low heat.
Cook flour taste out of butter.
Add Milk gradually to flour mixture... add shredded cheese and pieced velvetta slowly until sauce is smooth or leaves a coating on wooden spoon.
Drain cooked shells and put back in original pot
Pour cheese mix over shells and transfer to baking dish. (8"glass baking dish) or any oven ready glass dish ( I often use a pie dish if I have all my other cassaroles in use)
2Bake in 375 degree pre-heated oven for 20-30 minutes depending on your oven. Keep covered with alumunim foil to keep this dish extra creamy and kid friendy.
TIP: Can be made ahead, put in refrig overnight and put in oven for dinner. Good when busy with grandchildren. If you do this warm up to 40-45 minutes from cold.
3Add rinsed hot dogs to pot with 2 bottles of beer ( can be non-alcholol or imho the alcholol will burn off and you are left with the taste of authencic german knocks.
Add pinch of Kosher salt to beer before putting dogs in... cook on medium heat ( covered) unti dogs are hot ( approx. 15 min)... when salt is added a light foam will occur... no problem.. just enriches the taste.
4Slice hotdogs on slight angle and top macaroni and cheese for a very kid friendly meal. If you like add ketchup to individual dogs ( see photo) to decorate for the kids... they will love it!