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