The Ditch Dog

Name: The Ditch Dog
Ingredients: Coarse salt; 1 pound elbow pasta; 2 cups milk; 2 cups heavy cream; 3.5 tablespoons unsalted butter; 0.333 cup all-purpose flour; 0.5 pound white American cheese, cut into ½-inch pieces, room temperature; 0.5 pound Gruyere, grated, room temperature; 0.333 cup grated Parmesan, room temperature; 0.125 teaspoon freshly ground pepper; 8 hot dogs; 8 potato hot dog buns

3.7

(3)

7 Reviews

By

Martha Stewart Editors

Updated on July 27, 2011

Yield:

8 hot dogs

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

Ingredients

Coarse salt
1 pound elbow pasta
2 cups milk
2 cups heavy cream
3 ½ tablespoons unsalted butter
⅓ cup all-purpose flour
½ pound white American cheese, cut into ½-inch pieces, room temperature
½ pound Gruyere, grated, room temperature
⅓ cup grated Parmesan, room temperature
⅛ 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.