Mac & Cheese with Hot Dogs

While this is definitely not my usual fare, it is the sort of dish that children gobble down and adults find more comfort in than they might care to admit. It was brought about, here in our house, because we bought some old-fashioned pork hot dogs from Bostrom Farm some weeks ago on a whim. We figured we might grill them, or that our two-year-old might work his way through them. But grilling season is over, and they are not as convenient for the toddler as anticipated--being the old-fashioned kind, they came not just frozen but also uncooked. So we cooked up several and I made old-fashioned macaroni (well, actually shells, if you really want to know) and cheese. I prefer this type of mac and cheese just tossed with the cheese sauce rather than baked, but you can certainly top it with bread crumbs and stick it in the oven if you want to. I made this with mostly sharp cheddar and a small amount of Dutch Gold (Edam) from Chase Hill Farm, but you can use other cheeses as well. A mix is nice.

3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded cheese
3/4 lb pasta (shells or elbows are ideal)
4-5 old-fashioned pork hot dogs, cooked and sliced in rounds

Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium and cook for about 10 minutes, stirring frequently (you can switch to a spoon at this point).

While the white sauce cooks, boil the pasta in a large pot of salted water.

After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts.

When the pasta is done, drain it and return it to the pot. Pour the cheese sauce over it, then stir in the sliced hot dogs. Serve hot.

Serves 4-6.