Mama's Mac Recipe
Cheddar, mozzarella, grilled hot dog
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Cheese Base
Hot Dogs & Toppings
Finishing & Baking (optional)
Method
Pasta & Cheese Base
- 1
Cook the pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp kosher salt and the 2 cups elbow macaroni. Cook until al dente according to package directions (about 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.
- 2
Make a roux
In the same pot (or a clean medium saucepan) melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and whisk constantly for 1 to 1½ minutes until the raw flour smell cooks off but the roux remains pale.
- 3
Create the cheese sauce
Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Whisk continuously until the sauce thickens slightly (about 3-5 minutes). Stir in 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, and 1 tsp freshly ground black pepper. Reduce heat to low and add 2 tbs cream cheese (if using), whisking until smooth. Remove about 2-3 tablespoons of the hot sauce to a small bowl and whisk in the shredded cheeses to temper them, then return to the pot. Gradually stir in 1.5 cups shredded sharp cheddar and 1 cup shredded mozzarella until fully melted and smooth. If sauce seems too thick, add up to 1/4 cup reserved pasta water to loosen.
- 4
Combine pasta with sauce
Add the drained elbow macaroni to the cheese sauce and stir gently to coat all the pasta. Keep on very low heat while you prepare the hot dogs and toppings.
Hot Dogs & Toppings
- 5
Grill or pan-sear the hot dogs
Preheat a grill or skillet over medium-high heat. Lightly brush the hot dogs with 1 tsp vegetable oil. Grill or sear hot dogs, turning occasionally, until nicely browned and heated through, about 6-8 minutes. If using buns, toast them on the grill for 30-45 seconds until lightly browned.
- 6
- 7
Slice hot dogs
For serving inside the mac: slice each cooked hot dog into bite-sized rounds or diagonal slices (about 1/2" thick). Reserve a few whole hot dogs if you want to serve on buns.
- 8
Fold hot dogs into mac
Fold the sliced hot dog pieces into the prepared macaroni and cheese until evenly distributed.
Finishing & Baking (optional)
- 9
Prepare breadcrumb topping
If you want a crisp topping, preheat oven to 375°F (190°C). In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tbs grated Parmesan and 1 tbs melted butter until the crumbs are evenly moistened.
- 10
Bake until bubbly
Transfer the mac and hot dog mixture to a 9x9-inch (or similar) baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven 12-15 minutes until topping is golden and the edges are bubbly. For an extra brown top, broil for 1-2 minutes watching closely.
- 11
Serve
Spoon Mama's Mac into bowls or place into toasted buns if desired. Garnish with the sautéed onions (if using) and chopped fresh parsley to taste. Serve hot.