Try this Summer-Style Hot Dog Mac and Cheese recipe
- salt and pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon mustard
- 2 cups 2% milk
- 1/2 cup chicken broth
- 1 pound shells pasta
- 2 tablespoons olive oil separated
- 5 large all-beef hot dogs
- 2 and 1/2 tablespoons ketchup
- 2 and 1/2 cups shredded cheddar cheese separated
- optional: shaved parmesan cheese
- Carbohydrate 66.9513416466946 g
- Cholesterol 320.40638877827 mg
- Fat 51.8194014415388 g
- Fiber 0.12374999846293 g
- Protein 70.0593476995954 g
- Saturated Fat 15.4205378275335 g
- Serving Size 1 1 Serving (391g)
- Sodium 325.562814040947 mg
- Sugar 66.8275916482317 g
- Trans Fat 4.99420391800847 g
- Calories 1032 calories
Step-by-step
- Bring a large pot of water to boil. Follow package directions to cook the shells pasta to al dente. Remove and drain.
- Meanwhile, add one tablespoon olive oil and the hot dogs in a large skillet over medium-high heat. Cook the hot dogs for about 4-5 minutes making sure to flip them after 2-3 minutes. Remove from the skillet on to a paper towel. Dab the grease from the hot dogs.
- For the cheese sauce, add the remaining tablespoon olive oil with the butter in a small saucepan over medium heat. Add in the flour and whisk until combined. Whisk in the milk and allow the mixture to cook until it starts to bubble. Add in the mustard, ketchup, salt and pepper.
- Turn the heat to low and stir in 2 cups of the cheddar cheese until it is completely melted.
- Add the pasta and hot dogs to the cheese sauce. Adjust the seasonings to taste preferences.
- Top each plate with the remaining ½ cup cheddar cheese.
- If desired, top each plate with shaved Parmesan cheese and add a little bit more salt and pepper.
- Enjoy immediately.
When pantry staples like dried pasta and preserved meats dictate the parameters of a meal, focusing on fresh dairy and precise technique transforms standard comfort food into something coherent. Warm months often demand quicker cooking methods that avoid heating the entire kitchen, making a stovetop pasta dish an efficient choice. Combining cured franks with a homemade cheese sauce requires balancing salt content and fat ratios carefully so the dish remains savory without becoming heavy.
- Cook the shell pasta in rolling boiling water salted generously to ensure the interior of the noodle retains structure rather than turning mushy.
- Whisk the flour and melted fat continuously over medium heat for one full minute to cook out the raw starch flavor before pouring in the dairy.
- Maintain low heat once the cheddar cheese is introduced to the sauce, preventing the dairy solids from separating and turning grainy.
Reheating leftover portions requires gentle low-heat treatment on the stove with an extra splash of milk to restore the emulsion of the cheese sauce. Stored properly in an airtight container, this dish holds its structure for up to three days in the refrigerator.
