- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings (plus extra mac and cheese)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1383
- Total Fat
- 90 g
- Saturated Fat
- 47 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 51 g
- Cholesterol
- 257 mg
- Sodium
- 1364 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings (plus extra mac and cheese)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1383
- Total Fat
- 90 g
- Saturated Fat
- 47 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 51 g
- Cholesterol
- 257 mg
- Sodium
- 1364 mg
Ingredients
For the mac and cheese:
For the hot dogs:
Directions
- 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.
