Mac N Dog
This is my favorite version of Mac n cheese. I call it Mac n Dog, which is basically macaroni with hot dog... but in the featured video I chose to switch it up and I made it with beef sausages instead. Mac n Dog is one of the dishes I love to eat. Hope you enjoy my recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 People
Ingredients
- 16 Oz Elbow Macaroni
- 6 Cups Water To boil Elbow Macaroni
- 1 tbsp Salt To salt boiling water - I like pink himalayan or kosher
- 3 Large Sausage Links Any Type of Sausage or 5 Regular Hot Dogs
- 1 Stick Butter
- 6 tbsp Flour
- 2 Cups Milk
- 1 tbsp Mustard Powder
- 1 tsp Black Pepper
- 1 Cup Sharp Cheddar Cheese
- 1 Cup Any other favorite cheese (guyere, monterey jack, asiago, etc)
Instructions
- In a stock pot boil Water. Once water is boiling add the Salt and Elbow Macaroni to the pot for about 5 minutes or until the macaroni is cooked to your liking. I like mine a little past aldente since this is stove top.
- Cut the Sausage Links diagonally. Then put them in a pan on medium heat moving them around every 30 seconds for about 5 minutes or until all sides are browned. Remove the sausages from the pan. Do not remove the sausage oil.
- Turn the heat down to medium-low and add the butter until melted, but do not brown.
- As soon as the butter is melted add the remainder of the the dry ingredients: Flour, Mustard Powder & Black Pepper. Whisk constantly for about 2 minutes so the flour cooks.
- Pour in the milk and whisk until the mixture becomes a creamy bechamel sauce. If the sauce is too thick you can add more milk. It all depends on how creamy you like your macaroni and cheese.
- Turn off the heat when the sauce is the desired consistency. Sprinkle in the cheese. You may use more or less cheese based on your taste.
- Once the mac is mixed well with the cheese, put the sausage and any remaining juices back into the pot and fold into the macaroni and cheese mixture.