Ditch Dogs
The recipe Ditch Dogs can be made in roughly 45 minutes. One portion of this dish contains roughly 49g of protein, 99g of fat, and a total of 1466 calories. This recipe serves 6. For $4.39 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. 44 people were glad they tried this recipe. It works well as an American main course. A mixture of hot dog rolls, whole milk, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a tremendous spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Ditch Dogs for a Summer BBQ #SundaySupper, The Ditch Dog, and Funfetti Birthday Cake Cupcakes – Ditch that boxed mix.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
8 ounces white American cheese, diced, at room temperature (about 2 cups)
6 all-beef hot dogs
1 pound elbow macaroni
1/3 cup all-purpose flour
8 ounces gruyere cheese, grated, at room temperature (about 2 cups)
2 1/4 cups heavy cream
6 potato hot dog rolls
Kosher salt
1/3 cup parmesan cheese, grated, at room temperature
Freshly ground pepper
1 tablespoon unsalted butter
Vegetable oil, for the pan
2 cups whole milk
Equipment:
pot
sauce pan
whisk
immersion blender
blender
grill pan
grill
Cooking instruction summary:
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.
Step by step:
1. Make the mac and cheese: Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs until al dente.
3. Drain the pasta well and let cool.
4. 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.
5. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown.
6. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes.
7. Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil).
8. Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree).
9. Let cool to room temperature and mix with the pasta.
10. 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.
11. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper.
Nutrition Information:
covered percent of daily need
