Hot Dog Mac N’ Cheese

The ultimate comfort food, this dish combines two-crowd favorites: Kentucky Legend all-beef hot dogs with creamy mac 'n cheese.


  • 4 Kentucky Legend Hot Dogs
  • 1 chopped medium onion
  • 1 lb elbow macaroni
  • 1 stick butter
  • 1/2 cup flour
  • 5 cups whole milk
  • 2 cups grated Monterey Jack cheese
  • 2 cups grated Mozzarella cheese
  • 1/2 tsp ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • Kosher salt


  • Preheat oven to 375 degrees.
  • Cut hot dogs into bite-sized pieces
  • Add 1 tbs. olive oil to a small saute pan and cook onion on medium heat until browned. Then add hot dog pieces and cook until they’ve just begun to brown. Set aside.
  • While browning onions and hot dogs, bring 6 quarts of water to a roiling boil and add 1 tbs. salt. Add pasta and stir gently, allowing pasta to boil for about 7-8 minutes, until al dente. Remove from heat; drain well and set aside in a large bowl.
  • Spray a 9×13 deep casserole dish with non-stick spray.
  • To prepare the béchamel sauce, start by making a roux in a medium stock pot. Melt butter over medium heat and gradually whisk in flour. Keep whisking in flour until roux is browned, about 5-6 minutes. Gently whisk in milk until properly combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Whisk in 1 tsp salt, ¼ tsp. pepper and nutmeg.
  • Remove roux from heat and add in shredded cheeses. Mix with a rubber spatula until cheese is completely melted. Combine cheese sauce with onion and hot dog pieces until smooth. Then mix in pasta.
  • If you desire a breadcrumb topping, mix Panko breadcrumbs in a medium bowl with melted butter and dried parsley.
  • Pour mac n’ cheese into the casserole dish and top with breadcrumb mixture if using. Bake in oven for 20-25 minutes, until top is browned and mac n’ cheese is heated through.
prep time
45 MIN
total time
50 MIN
10 - 12