Categories: Hot Dogs
Ingredients
- For the Mac & Cheese:
- Kosher salt
- 1 lb elbow macaroni
- 2 cups whole milk
- 2 1/4 cups heavy cream
- 1 tbsp unsalted butter
- 1/3 cup flour
- 8 oz white American cheese, diced, at room temp
- 8 oz gruyere cheese, grated, at room temp
- 1/3 cup Parmesan, grated, at room temp
- For the hot dogs:
- Vegetable oil
- 6 all-beef hot dogs
- 6 potato hot dog rolls
- black pepper
Directions
-
Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain the pasta well and let cool/
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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.
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Add the America, gruyere and Parmesan cheese to the milk mixture and whisk until melted, 2-3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth. Let cool to room temperature and mix with the pasta.
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Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5-7 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 mac and cheese. Season with pepper.