Mac and Cheese Dogs

I think two of my favourite things have to be macaroni and cheese and hot dogs . . . (don't judge me!).  Put the two together and I am in heaven.  And by that I don't mean slicing some hot dogs into a casserole of mac an cheese . . .  I mean topping a hot dog with mac and cheese!  Yes, I am a big kid at heart!!




This mac and cheese recipe is so good.  Even on it's own with nothing else added.  Eaten straight out of the pot with a spoon . . .  yes.  I am a big glutton.   (A cook has to taste don't they?  We wouldn't want you eating anything that was yucky!)

 



I have added some crunch by adding a bit of extra cheese on top and some of those crispy salad onions you can get in the tub.  I believe the American equivalent is Durkee's French Fried Onions.  They add just a touch of extra texture and interest, but by all means leave them off if you aren't enthused.



I toast the buns for the same reason . . .  much better to have a crisp bun than a soggy bun.  Soggy buns are a no no in my house.

 

Of course a bit of salad on the side is not a bad addition . . .  it's healthy, it's green, it's tasty.  You could have raw vegetable sticks if you would rather, or even a cooked vegetable.  The important thing is that you have some form of vegetable to balance out the carbs and protein.



Kids will love these and so will grown ups.  As a rare treat even.  I think they add a bit of interest to an otherwise mundane Wednesday, don't you?

  

*Mac and Cheese Dogs*

Makes 6

Printable Recipe 

 

This is a simple and delicious meal that the children will love.  The mac and cheese on it's own is probably one of the most delicious mac and cheeses you can make.  All you need to serve is a vegetable, some raw vegetable sticks or a salad on the side. 

 

250g of macaroni pasta (8 ounces)

2 TBS buttery

3 TBS plain flour

1 (410g) tin of evaporated milk (12 ounce tin)

125ml of chicken stock (1/2 cup)

1 tsp dry mustard powder, seived
260g of grated strong cheddar cheese (8 ounces)

salt and white pepper to taste

pinch of cayenne Pepper (optional)

6 smoked frankfurters (hot dogs)

6 finger buns, split and toasted (hot dog buns)

3 tablespoons of grated cheddar to garnish

3 tablespoons of crispy salad onions to garnish 

 

Bring a large pot of lightly salted water to the boil.   Add the macaroni and cook according to the package directions.  Drain well.
 

 

While the pasta is cooking, melt the butter in a saucepan.   Whisk in the flour and mustard powder.  Cook it out for about a minutes.  Whisk in the evaporated milk and chicken stock.   Cook whisking constantly over medium heat until the mixture bubbles and thickens.  Whisk in the cheese a bit at a time until it is melted and amalgamated into the sauce.  Season to taste with salt and white pepper, and cayenne if using. 

 

Split and toast your finger buns.   Heat the frankfuters through in a shallow pan of simmering water.  Place the toasted buns in a shallow casserole.Fill each with a frankfurter and top each with a portion of mac and cheese.  Sprinkle with a bit of grated cheddar and some crispy salad onions.  Place any leftover mac into a small buttered casserole. 

 

Preheat the oven to 230*C/450*F/ gas mark 7.   Place the hotdogs and casserole into the oven.  Bake for 10 minutes, until just turning golden brown.  Serve hot with any leftover mac on the side.