Best The Ditch Dog Recipes

Ditch Dogs image

Provided by Marc Murphy

Time 45m

Yield 6 servings (plus extra mac and cheese)

Number Of Ingredients 13

Kosher salt
1 pound elbow macaroni
2 cups whole milk
2 1/4 cups heavy cream
1 tablespoon unsalted butter
1/3 cup all-purpose flour
8 ounces white American cheese, diced, at room temperature (about 2 cups)
8 ounces gruyere cheese, grated, at room temperature (about 2 cups)
1/3 cup parmesan cheese, grated, at room temperature
Vegetable oil, for the pan
6 all-beef hot dogs
6 potato hot dog rolls
Freshly ground pepper

Steps:

Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs until al dente. Drain the pasta well and let cool.
In a medium saucepan, heat the milk and 2 cups heavy cream over medium heat until warm (do not boil). In a separate medium saucepan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes.
Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree). Let cool to room temperature and mix with the pasta.
Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5 to 7 minutes. Reheat the mac and cheese in a saucepan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper.

The Ditch Dog image

Provided by Martha Stewart

Yield Makes 8 hot dogs

Number Of Ingredients 12

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

Steps:

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.