Mac and Cheese with Hot Dogs

1. 1
   boil · ~10 min

   Cook the macaroni.

   1.Bring 8 cups of water to a rolling boil in a large pot.

   2.Add a pinch of salt and the macaroni. Stir once.

   3.Boil until al dente (per package directions, about 7-8 minutes).

   4.Drain in a colander. Do not rinse.
2. 2
   fry · ~4 min

   Sear the hot dog slices.

   1.Return the empty pot to medium heat and add the sliced hot dogs.

   2.Cook, stirring occasionally, until edges are browned and crisp (3-4 minutes).

   3.Transfer hot dogs to a plate and set aside.
3. 3
   saute · ~5 min

   Build the cheese sauce base.

   1.In the same pot, melt the butter over medium heat.

   2.Whisk in the flour and cook until it smells nutty and turns pale golden (1 minute).

   3.Gradually pour in the warm milk while whisking constantly to avoid lumps.

   4.Bring to a gentle bubble, whisking often, until the sauce thickens enough to coat the back of a spoon (3-4 minutes).

   TIPDon't walk away—the roux can scorch if the heat is too high. Keep it at a gentle bubble.
4. 4
   mix · ~3 min

   Melt in the cheeses.

   1.Reduce heat to low.

   2.Add shredded cheddar and American cheese a handful at a time, stirring until fully melted after each addition.

   3.Stir in mustard powder and black pepper.

   4.Taste the sauce and adjust seasoning if needed.

   TIPLow heat prevents the cheese from breaking and turning grainy.
5. 5
   mix · ~1 min

   Combine macaroni, cheese sauce, and hot dogs.

   1.Add the drained macaroni and seared hot dog slices to the cheese sauce.

   2.Fold everything together gently until every piece is coated.
6. 6
   serve

   Serve immediately.

   1.Spoon into bowls while hot.

   2.Sprinkle with chopped parsley.

   TIPThis mac and cheese thickens as it cools—serve it steaming hot for the creamiest texture.

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