Bacon & Mushroom Pasta
A speedy, savoury pasta dinner with crispy bacon, garlic mushrooms, and parmesan.
Creamy Hotdog Pasta (Mac-n-Dogs)
Creamy Hotdog Pasta (Mac-n-Dogs) is a practical, flavour-forward recipe designed for home kitchens. The method keeps prep straightforward while building depth through proper seasoning, controlled heat, and sensible cooking order.
Expect clear stage-by-stage cooking with an emphasis on texture and finish, so the final dish is consistent and easy to serve. Adjust salt, acidity, and garnish to taste, and pair with your preferred sides for a complete meal.
Method
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- Cook the macaroni according to package directions in a large pot of salted water until al dente. Drain well and set aside.
- While the pasta is cooking, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.
- Add the sliced hot dogs to the skillet and cook, stirring occasionally, until they are lightly browned and heated through, about 5-7 minutes. Remove the hot dogs from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the milk until the mixture is smooth. Bring the sauce to a simmer and cook, stirring frequently, until it has thickened, about 3-5 minutes.
- Remove the skillet from the heat. Slowly stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth. Season with salt and pepper.
- Add the cooked macaroni and the browned hot dogs to the cheese sauce. Stir gently to combine everything until the pasta and hot dogs are fully coated.
- Serve immediately while warm.
Ingredients
- 2.5 cups Whole Milk
- 8 Hot Dogs sliced into 1/2-inch coins
- 2 cups Sharp Cheddar Cheese shredded
- 4 tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 1 lb (16 oz) Elbow Macaroni uncooked
- 1/2 tsp Salt or to taste
- 1/4 tsp Black Pepper freshly ground
Notes
For an extra cheesy dish, feel free to top with more shredded cheese and melt it under the broiler for a minute or two before serving.
You can use any small pasta shape you have on hand. Shells, rotini, or ditalini all work wonderfully.
A pinch of mustard powder or smoked paprika added to the cheese sauce will add a lovely depth of flavour.
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