The Ditch Dog

8 hot dogs

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


  • Coarse salt

  • 1 pound elbow pasta

  • 2 cups milk

  • 2 cups heavy cream

  • 3 ½ tablespoons unsalted butter

  • cup all-purpose flour

  • ½ pound white American cheese, cut into ½-inch pieces, room temperature

  • ½ pound Gruyere, grated, room temperature

  • cup grated Parmesan, room temperature

  • teaspoon freshly ground pepper

  • 8 hot dogs

  • 8 potato hot dog buns


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

  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. 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. Preheat a grill pan over medium-high heat.

  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.

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