DublinFoodieTwins – mac n cheese loaded hot dogs

Ingredients

• 2 tablespoons Frank's RedHot® Fire­-Roasted Jalapeño Craft Hot Sauce
• Brioche hot dog buns
• Frankfurters
• Finely chopped gherkins
• Finely chopped white onion
• 15 grams butter
• 15 grams flour
• 250 millilitres milk
• 115 grams grated cheese
• 100 grams macaroni
• Salt & pepper
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• Paprika and parsley for garnish

directions

1. Mac and Cheese Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside
2. While your pasta is cooking, you can get started on the sauce. Melt 15g butter in a saucepan, then add 15g plain flour, garlic & mustard powder
3. Stir continuously on a low heat until a paste forms – this is called a roux
4. Continue cooking for 2 mins, then gradually whisk in the milk, a little at a time
5. Cook for about 10 minutes or until your sauce has thickened & smooth
6. Take your sauce off the heat & add cheese, stirring until melted
7. Add your macaroni and stir well!
8. Hot Dog
9. Cook your frankfurters as per packet instructions. Toast your brioche buns and add the frankfurters.
10. Load on the mac and cheese & sprinkle with paprika & parsley. Load on gherkins & white onion, then for the best bit – pour on Frank’s RedHot Jalapeño hot sauce! Munch!