Best The Ditch Dog Recipes

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.

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.