Ask an Expert!
1-800-606-7879
1-800-606-7879
Hot Dog Mac & Cheese
Ingredients
| Ingredient | Quantity |
|---|---|
| Macaroni | 1½ cups (150 g) |
| Evaporated milk | 2/3 cup (0.66 ml) |
| Shredded cheese (cheddar, Monterey jack, etc.) | 1 cup+ (150+ g) |
| Dijon mustard | 1 tsp. (4 g) |
| Salt and pepper | To taste |
| Bacon (cooked crisp) | 4 strips |
| Hot dogs | 4 |
| Hot dog buns (sturdy) | 4 |
| Fresh chives or jalapeno (for garnish) | To taste |
Steps
1. Shred the cheese, cook the bacon, prep any garnish toppings like chives or jalapeno.
2. Preheat the barbecue with a hot and cool zone by lighting one or two burners to medium-high.
3. On the side burner, place a wide-bottomed pot with a lid over high heat. Add the macaroni noodles and pour over water until just covered. Bring to a boil, stirring and cooking until the liquid is nearly gone and the noodles are a little less cooked than al dente. About 6 minutes.
4. While the noodles are cooking, cook the hot dogs close to, but not directly over, the lit burners, turning frequently until they plump.
5. Once the pasta is cooked, add the evaporated milk and mustard bringing the mixture back to a boil again. Turn off the heat and add the cheese, stirring until the cheese has melted. Season to taste with salt and pepper. Place the lid onto the pot and move it to indirect heat on the main grill to keep warm while you sear the hot dogs.
6. Finish the hot dogs over the lit burners to get nice grill marks and char.
7. Assemble with a sturdy bun, then load up the creamy macaroni. Top with crumbled bacon. Garnish with fresh chives or sliced jalapeños.
PRO TIP: Take this recipe into overdrive with toasted garlic buns!
Enjoy! Happy Grilling!