Ditch Dogs Recipes

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THE DITCH DOG



The Ditch Dog image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

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.

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