Chicago­Style Franks and Macaroni

From Hebrewnational.com

Ingredients:

2 cups dry elbow macaroni, uncooked (2 cups = 8 oz)
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 1/2­inch 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

Hands On:15 | Total: 45 | Makes: 6 servings (about 1­1/3 cups each)

Directions

1. Preheat oven to 350°F

Prepare macaroni according to package directions; drain.

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

3. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.

Spoon into 1­1/2­quart casserole dish; cover.

4. Bake 30 minutes or until hot. Stir before serving.