Summer-Style Hot Dog Mac and Cheese
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon mustard
- 2 cups 2% milk
- 1/2 cup chicken broth
- 1 pound shells pasta
- 2 tablespoons olive oil separated
- 5 large all-beef hot dogs
- 2 and 1/2 tablespoons ketchup
- 2 and 1/2 cups shredded cheddar cheese separated
- optional: shaved parmesan cheese
- Carbohydrate 66.9513416466946 g
- Cholesterol 320.40638877827 mg
- Fat 51.8194014415388 g
- Fiber 0.12374999846293 g
- Protein 70.0593476995954 g
- Saturated Fat 15.4205378275335 g
- Serving Size 1 1 Serving (391g)
- Sodium 325.562814040947 mg
- Sugar 66.8275916482317 g
- Trans Fat 4.99420391800847 g
- Calories 1032 calories
Bring a large pot of water to boil. Follow package directions to cook the shells pasta to al dente. Remove and drain.Meanwhile, add one tablespoon olive oil and the hot dogs in a large skillet over medium-high heat. Cook the hot dogs for about 4-5 minutes making sure to flip them after 2-3 minutes. Remove from the skillet on to a paper towel. Dab the grease from the hot dogs.For the cheese sauce, add the remaining tablespoon olive oil with the butter in a small saucepan over medium heat. Add in the flour and whisk until combined. Whisk in the milk and allow the mixture to cook until it starts to bubble. Add in the mustard, ketchup, salt and pepper.Turn the heat to low and stir in 2 cups of the cheddar cheese until it is completely melted.Add the pasta and hot dogs to the cheese sauce. Adjust the seasonings to taste preferences.Top each plate with the remaining ½ cup cheddar cheese.If desired, top each plate with shaved Parmesan cheese and add a little bit more salt and pepper.Enjoy immediately.
