Legendary hot dogs topped with mac and cheese
- Preparation 35 min
- Cooking 30 min
- Servings 8
- Freezing I do not suggest
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These legendary hot dogs topped with mac and cheese are extreme! Eat one a day and you’ll be visiting your doctor for ever!
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Ingredients
- 1/2 cup Panko bread crumbs
- 375g macaronis
- 1 tbsp olive oil
- 2 big shallots, finely chopped
- 3 big garlic cloves, finely chopped
- 1/4 cup butter
- 1/3 cup flour
- 3 cups milk
- 1 cup cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1 cup mozzarella cheese, grated
- 1 tbsp fresh thyme
- 8 cheese stuffed hot dogs sausages
- 8 deluxe hot dog buns
- Ketchup
- Dijon mustard
- 10 chive sprigs, finely chopped
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Preparation
- In a big pan at medium heat, add the Panko and dry grill for 1-2 minutes. Pour in a bowl and set aside.
- In a big pan filled with sales boiling water, add the pasta and cook al dente as per instructions on the box. Pour in a strainer and drain well. Set aside.
- In the same pan at medium heat, add the olive oil with the shallot and garlic. Cook while stirring for 2-3 minutes. Add the butter, melt then add flour. Mix to create the roux then cook while stirring for 2 minutes.
- Add the milk then whisk to dissolve entirely. Add the cheese and thyme then stir well. Continue cooking for 5 minutes or until the cheese is melted and sauce is nicely thick. Season with salt and pepper. Stir often.
- Add the pasta and cook for 2-3 minutes while stirring to coat well. Taste and rectify seasoning if necessary. Remove from heat and let rest 10 minutes.
- Meanwhile, preheat the barbecue at high intensity then reduce at medium intensity. Cook the sausages for about 3-4 minutes or until nicely charred then place on top rack. Grill the buns to taste.
- Build those hot dogs! Place a sausage in the bun then garnish with your favorite condiments. Cover with mac and cheese followed by about 1 tbsp of Panko and some fresh chive!
Our sommeliers suggest
Cono Sur Chardonnay 2023
Valle Central, Chile
A hot dog piled with mac and cheese gets eaten with two hands and no shame. The Cono Sur Chardonnay from the Valle Central in Chile brings apple and pear typical of the grape, and a freshness that cleans up the cheese. The white puts some order back into the richness. Two hot dogs, two glasses, nobody's counting.
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Brett Bitter, Le Castor
Mac and cheese on a hot dog is a challenge thrown at the palate. The brett bitter answers with its dryness, its acidity and its notes of lemon and yellow fruit, which keeps the whole thing from getting pasty. It doesn't try to add anything, just to clean up.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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