Mac & Cheese Hot Dogs |
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2 tablespoons butter 4 split-top hot dog buns 8 ounces elbow pasta 1/2 cup sour cream 2 cups shredded cheddar cheese 1/2 teaspoon mustard powder 1/2 teaspoon garlic powder Splash of hot sauce 4 slices prosciutto 4 hot dogs 1 avocado, peeled, pitted and sliced Smoked paprika |
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In a large skillet over medium heat, melt the butter. Place the buns in the skillet, turned on their sides. Toast until lightly crisped and brown, about 2 minutes. Turn to toast the other side, then remove from the pan and set aside. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and return it to the saucepan. Add the sour cream, cheddar cheese, mustard powder, garlic powder and hot sauce. Stir well to mix and melt the cheese. If the sauce is too thick, add a bit of the reserved cooking water. Cover and set aside. Tightly wrap 1 slice of prosciutto around each hot dog, pressing it to keep the edges in place. Heat a grill to medium. Lightly oil the grates or coat them with cooking spray. Grill the hot dogs, turning them periodically, until the prosciutto is evenly crisped and lightly browned, about 4 to 5 minutes. To assemble the hot dogs, spoon a generous amount of mac and cheese into each bun. Nestle a hot dog into the macaroni, then top with slices of avocado. Sprinkle a pinch of smoked paprika over each assembled hot dog. |
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