Eileen’s Mac and Cheese Dog Casserole

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Feb. 25, 2010

Macaroni and cheese has been a beloved side dish in America since the 19th century. With roots coming from all corners of the globe, including Italy, Paris and England, it’s no wonder this much-traveled dish is long overdue for an infusion of local creativity.

Thanks to Eileen Collins, of the 300 block of Wolf Street, the modern makeover includes hot dogs and beer, making her Mac and Cheese Dog Casserole the perfect combo comfort food.

Eileen’s Mac and Cheese Dog Casserole

Ingredients:

1 pound of elbow macaroni, cooked according to package directions
2 tablespoons of extra-virgin olive oil, separated
1 package of hot dogs, cut into 1-inch pieces
1 tablespoon of butter
1 onion, finely chopped
2 tablespoons of flour
1/2 cup of beer or chicken broth
2 cups of milk
Salt, pepper, brown mustard and ketchup, to taste
3 cups of shredded sharp cheddar, separated

Directions:

Preheat the boiler.

While the pasta cooks, add a tablespoon of the oil and the hot dogs to a large, deep nonstick skillet over medium-high. Brown the hot dogs on both sides then drain on a paper towel-lined plate.

Add the remaining oil and the butter to the pan. Once melted, cook the onion for about five minutes. Add the flour and cook for one minute. Add the beer or broth and cook down completely. Whisk in the milk and heat until bubbling.

Stir in the salt, pepper, mustard and ketchup. Lower the heat to a simmer and add two cups of the cheese. Stir to melt.

Drain the pasta well and combine with the hot dogs and sauce, coating all evenly. Pour into a large casserole dish and top with the remaining cheese. Heat under the broiler until the cheese has browned.