Mac and Cheese with Hot Dogs

Instructions

1. 1

   Cook the Pasta and Hot Dogs

   • Bring a large pot of water to a boil. Add 1 tsp of salt, then the elbow macaroni. Cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
   • While the pasta cooks, slice the hot dogs into 1/2-inch rounds.
   • In a separate large skillet or Dutch oven, melt 1 tbsp of butter over medium heat. Add the sliced hot dogs and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Remove from the skillet and set aside.
2. 2

   Create the Cheese Sauce Base (Roux)

   • In the same skillet used for the hot dogs, melt the remaining 4 tbsp of butter over medium heat.
   • Whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This mixture, called a roux, will look like a thick paste and should smell slightly nutty.
3. 3

   Build the Creamy Sauce

   • Gradually pour in the warm milk while whisking continuously to prevent any lumps from forming.
   • Continue cooking and stirring frequently until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, which should take about 5-7 minutes. Do not let it boil rapidly.
4. 4

   Melt the Cheese and Combine

   • Remove the pot from the heat. This is crucial to prevent the cheese from becoming grainy or separating.
   • Add the shredded cheddar cheese, 0.5 tsp salt, black pepper, paprika, and mustard powder. Stir until the cheese is completely melted and the sauce is smooth and velvety.
   • Return the cooked pasta and browned hot dogs to the pot with the cheese sauce. Stir gently until everything is evenly coated.
5. 5

   Serve Immediately

   • Serve the mac and cheese hot, straight from the pot, for the best creamy texture.