Ditch Dogs

Total Time:
45 min
15 min
30 min

6 servings (plus extra mac and cheese)

  • For the mac and cheese:
  • Kosher salt
  • 1 pound elbow macaroni
  • 2 cups whole milk
  • 2 1/4 cups heavy cream
  • 1 tablespoon unsalted butter
  • 1/3 cup all-purpose flour
  • 8 ounces white American cheese, diced, at room temperature (about 2 cups)
  • 8 ounces gruyere cheese, grated, at room temperature (about 2 cups)
  • 1/3 cup parmesan cheese, grated, at room temperature
  • For the hot dogs:
  • Vegetable oil, for the pan
  • 6 all-beef hot dogs
  • 6 potato hot dog rolls
  • Freshly ground pepper
  • Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs until al dente. Drain the pasta well and let cool.

  • In a medium saucepan, heat the milk and 2 cups heavy cream over medium heat until warm (do not boil). In a separate medium saucepan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes.

  • Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree). Let cool to room temperature and mix with the pasta.

  • Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5 to 7 minutes. Reheat the mac and cheese in a saucepan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper.

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