All Recipes

Ditch Dogs

45 Mins


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 Martin's Long Potato Rolls

Bacon for topping (optional)

Serves: 8


Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

Preheat a grill pan over medium-high heat.

Step 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.

Recipe by Martha Stewart, from;
courtesy of Marc Murphy of Ditch Plains