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The Ditch Dog

This recipe for the Ditch Dog is courtesy of Marc Murphy.

  • yield: Makes 8 hot dogs

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Ingredients

  • 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, cut into 1/2-inch pieces, room temperature
  • 1/2 pound Gruyere, grated, room temperature
  • 1/3 cup grated Parmesan, room temperature
  • 1/8 teaspoon freshly ground pepper
  • 8 hot dogs
  • 8 potato hot dog buns

Directions

  1. Step 1

    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.

  2. Step 2

    In a medium saucepan, heat milk and heavy cream over medium-low heat until warmed through.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Preheat a grill pan over medium-high heat.

  6. Step 6

    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.

Source
The Martha Stewart Show, September Fall 2008

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Reviews (7)

  • 13 Nov, 2008

    Delicious recipe! I made this mac n' cheese for a Halloween party using double the recipe and it was a hit for adults and kids. I placed the hot mac n cheese into a crockpot to keep it warm on the buffet line. It was easy to find white cheddar at Wegman's deli section and had them slice it to 1/2 inch thick. Try it!

  • 18 Oct, 2008

    What can I use as a substitute for white American cheese, as this isn't available in Australia. I'm right with the Parmesan and Gruyere, but the American cheese is the problem. Mozzarella be OK? Though ours is on the yellowish side, unless I use bocconcini or buffalo mozzarella (quite pricey here).

  • 27 Sep, 2008

    Salsa fresca and pepper toppings needed for me on this dog. Good Stuff. Can't wait to have it @ our next Charger game. GO CHARGERS!

  • 24 Sep, 2008

    Go to the deli in your grocery store and ask them to slice up thick slices of White American Cheese. We have have Boar's Head where we live and I use White American Cheese on all our sandwiches.

  • 23 Sep, 2008

    I believe he used white cheddar cheese

  • 23 Sep, 2008

    No I don't think so. On the segment he used thick cubes of cheese and the Kraft slices, being slices, are thin.

  • 23 Sep, 2008

    What specific brand of white american cheese does he use? Is he referring to Kraft white singles slices?