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Crispy corn dogs & creamy mac and cheese – a kid-approved, soul-satisfying treat!
A classic American fair food favorite! Juicy hot dogs are coated in a slightly sweet cornmeal batter and fried to a perfect golden brown. They're surprisingly easy to make at home and always a hit with kids and adults.
Serving size: 1 serving
The ultimate comfort food classic. Tender elbow macaroni is enveloped in a rich, velvety cheese sauce, then baked with a buttery, crisp breadcrumb topping until golden and bubbly.
Serving size: 1 serving
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Crispy corn dogs & creamy mac and cheese – a kid-approved, soul-satisfying treat!
This american dish is perfect for dinner. With 1835.42 calories and 62.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Hot Dogs
Make the Batter
Heat the Frying Oil
Dip and Fry the Corn Dogs
Serve
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.
While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.
Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.
Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.
Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.
Add the drained macaroni to the cheese sauce and stir gently until every piece of pasta is well-coated. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss until they are evenly coated. Sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown and crisp.
Remove from the oven and let the macaroni and cheese rest for at least 10 minutes before serving. This allows the sauce to set and thicken properly.
