Hangover Mac Recipe

Boil pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1 minute less than package instructions for al dente (usually 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Prepare hash browns

If hash browns are clumped, break them up with a fork. Pat any excess moisture with paper towel so they crisp better when cooked.

In a large skillet over medium heat, add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate, reserve 1 tablespoon bacon fat in the skillet, and crumble when cool.

Add the grilled hot dogs to the skillet (or a separate grill/pan) and warm, turning until slightly charred, about 2–3 minutes. Remove and slice diagonally into 1/2-inch pieces.

In the same skillet with reserved bacon fat, add 1 tablespoon oil if needed. Add diced green pepper (seeded), diced onion, and sliced mushrooms. Sauté over medium-high heat until softened and edges begin to caramelize, about 6–8 minutes. Season with a pinch of salt and 1/8 tsp black pepper. Remove vegetables to a bowl and set aside.

In the same skillet, add the remaining 1 tablespoon oil and spread thawed, drier hash browns evenly. Press down lightly and cook without stirring for 3–4 minutes until bottom is golden and crispy. Flip or stir and cook another 3–4 minutes until crisp and cooked through. Season with a pinch of salt and smoked paprika. Remove from heat and set aside.

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, whisking constantly, for 1 minute to make a roux (do not let it brown).

Slowly whisk in the milk and half-and-half until smooth. Bring to a gentle simmer, whisking, until sauce thickens slightly, about 3–4 minutes. If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency for coating pasta is reached.

Lower heat to low. Stir in shredded pepper jack, mozzarella, and optional cheddar a handful at a time, stirring until fully melted and smooth. Add salt (1 tsp), black pepper (1/2 tsp), and smoked paprika (1/4 tsp) to the sauce and taste; adjust seasoning as needed.

Add the drained macaroni to the cheese sauce and gently fold to coat. Fold in cooked hash browns (broken into bite-size pieces), crumbled bacon (reserve a small amount for topping), sliced grilled hot dog pieces, and sautéed vegetables. If sauce seems thick, loosen with a tablespoon or two of reserved pasta water. Stir until evenly combined and heated through, 1–2 minutes.

Transfer mac and hash mixture to a serving dish or individual bowls. Sprinkle the remaining crumbled bacon on top, scatter chives/green onions, and drizzle sriracha over the top in a zigzag (about 1–3 tbsp to taste).

Optionally finish with extra cracked black pepper or a few drops of hot sauce. Serve hot and enjoy immediately.