Recipes

The Ditch Dog

Name: The Ditch Dog
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 dash coarse salt; 1 pound elbow pasta; 2 cups milk; 2 cups heavy cream; 3 1/2 tablespoons unsalted butter; 1/3 cup all-purpose flour; 1/2 pound white American cheese; 1/2 pound Gruyere, grated, room temperature; 1/3 cup Parmesan, grated, room temperature; 1/8 teaspoon freshly ground pepper; 8 hot dogs; 8 potato hot dog buns

Posted On September 17, 2020 Martha Stewart

The Ditch Dog

Recipe by Marc Murphy Cuisine: Hot DogDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 dash coarse salt
1 pound elbow pasta
2 cups milk
2 cups heavy cream
3 1/2 tablespoons unsalted butter
1/3 cup all-purpose flour
1/2 pound white American cheese
1/2 pound Gruyere, grated, room temperature
1/3 cup Parmesan, grated, room temperature
1/8 teaspoon freshly ground pepper
8 hot dogs
8 potato hot dog buns

Directions

Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add pasta and cook until al dente according to package directions, 7 to 8 minutes. Drain and set aside.
In a medium saucepan, heat milk and heavy cream over medium-low heat until warmed through.
Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and stir until well combined, 5 to 6 minutes, taking care not to let the mixture brown. Slowly add milk mixture, whisking until well combined. Bring to a simmer and let cook 15 minutes.
Whisk in cheese until melted and sauce has thickened; remove from heat. Using an immersion blender, blend mixture until smooth; season with 1 teaspoon salt and pepper. Stir in pasta until fully coated; set macaroni and cheese aside.
Preheat a grill pan over medium-high heat.
Grill hot dogs until cooked through, 5 to 7 minutes. Transfer hot dogs to buns, and top each with about 1/3 cup reserved macaroni and cheese. Serve immediately.