Bacon Jalapeño Mac and Cheese Hot Dogs

• 8 hot dogs
• 2 cups elbow macaroni, uncooked
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup diced jalapeños (fresh or pickled)
• 6 slices bacon, cooked and crumbled
• Salt and pepper to taste
• Optional: cooking spray

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk, whisking constantly until sauce thickens.
4. 4 Remove from heat and stir in cheddar cheese until melted and smooth.
5. 5 Mix cooked macaroni into cheese sauce and season with salt and pepper.
6. 6 Wrap each hot dog in a generous amount of mac and cheese mixture.
7. 7 Heat a skillet over medium heat; cook wrapped hot dogs until cheese is golden and crispy, about 3-4 minutes per side.
8. 8 Top with crumbled bacon and diced jalapeños.
9. 9 Serve immediately for maximum ooey-gooey goodness.

Equipment

• Large pot
• Saucepan
• Skillet
• Whisk

Variations

• Use turkey or veggie hot dogs for a lighter option.
• Add diced tomatoes or green onions for extra flavor.

Substitutions

• Use Monterey Jack cheese for a smoother melt.
• Substitute milk with heavy cream for richer mac and cheese.

Pairings

• Cornbread
• Pickled vegetables

Nutrition

Tips

• For extra crispy mac and cheese coating, use a kitchen torch.
• If jalapeños are too spicy, reduce the amount or use seeds removed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a 350°F oven.

Serving Suggestions

• Serve with a side of coleslaw for a refreshing crunch.
• Pair with a cold beer for a perfect game day snack.

FAQ