Legendary hot dogs topped with mac and cheese

  • Preparation 35 min
  • Cooking 30 min
  • Servings 8
  • Freezing I do not suggest



  • 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



  • 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!