Chicago-Style Franks and Macaroni

Active Time : 45 Minutes

Total Time : 45 Minutes

Serves : 6

2 2 cups = 8 oz cups dry elbow macaroni, uncooked
3 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon celery seed
1 pkg (12 oz each) Hebrew National® Quarter Pound Beef Franks, cut into 1/2-inch pieces
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup chopped kosher dill pickle
1/4 cup chopped onion
1/4 cup chopped celery
Sport peppers, chopped, optional

Preheat oven to 350°F. Prepare macaroni according to package directions; drain.

Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.

Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly. Spoon into 1-1/2-quart casserole dish; cover.

Bake 30 minutes or until hot. Stir before serving.

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