Bring the water with 1 tsp salt and oil to a rolling boil.
Add the noodles and cook to package directions, but slightly underdone.
In a large skillet, melt the butter over medium high heat.
Add the flour and stir constantly to blend.
Allow to simmer for 1-2 minutes, until golden.
Add the milk and stir constantly with a whisk until mixture begins to thicken.
Add remaining salt, pepper, and dried mustard to sauce.
Add in 1 1/2 cups of cheddar cheese to sauce and stir to completely melt.
Drain cooked noodles and put back into the pot.
Add the sauce to the cooked noodles.
Chop the hot dogs into coins and stir into mixture.
Top with remaining cheddar cheese.
In a food processor, blend up the gluten free bread slice and sprinkle over the noodle mix.
Bake at 350° for 20 minutes or until bubbly.