Chicago-Style Franks and Macaroni

Ingredients:

• 2 cups dry elbow macaroni, uncooked
• 3 tablespoons spicy brown mustard
• 1/4 teaspoon celery seed
• 1 package (12 ounces each) hot dogs, cut into 1/2-inch pieces
• 1 can (14.5 ounce each) 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

Directions:

1. Preheat oven to 350°.
2. Prepare macaroni according to package directions; drain.
3. Combine mustard and celery seed in large bowl.
4. Stir in macaroni; mix well.
5. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.
6. Spoon into 1 1/2-quart casserole dish; cover.
7. Bake 30 minutes or until hot.
8. Stir before serving.