Truffled Hot Dog Mac-and-Cheese Cups
Total Time45 mins
Skill LevelIntermediate
Servings18
Total Time45 mins
Skill LevelIntermediate
Servings18
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Key IngredientSkinless Beef Franks - 8 PackAboutTake a cue from your favorite fancy restaurant with a touch of luxurious truffle oil added to these indulgent mac-and-cheese cups. Plenty of melty cheese, sliced Nathan’s Famous Skinless Bun-Length Beef Franks, and a sprinkle of crunchy breadcrumbs lend the comfort that you crave.
let’s cookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientSkinless Beef Franks - 8 Pack
Recipe by
Ingredients
1 pkg(s) Nathan's Skinless Beef Franks 16 oz. elbow macaroni 8 Tbsp. white truffle butter, divided 2 whole large shallots, diced 1/2 cup(s) all-purpose flour 1 Tsp. kosher salt 1 Tsp. freshly ground black pepper 4 cup(s) whole milk 2 cup(s) shredded gruyere cheese 4 cup(s) shredded sharp white cheddar cheese, divided 1 cup(s) panko bread crumbs 3 Tbsp. minced parsley 2 clove(s) garlic, grated or minced
Key IngredientSkinless Beef Franks - 8 Pack
Skinless Beef Franks - 8 PackKey IngredientSkinless Beef Franks - 8 PackDirections
1Preheat oven to 375°F. Spray mini-muffin pans with nonstick spray. Note: Recipe makes 4 mini-muffin pans worth of cups, work in batches in step 5 to suit the number of pans you have. For larger servings, use standard muffin pans.
2Bring a large pot of salted water to a boil and cook macaroni according to package directions for al dente. Drain well and transfer to a large mixing bowl.
3Melt 6 tablespoons of truffle butter in a large saucepan over medium-high heat. Add shallots, salt and pepper, and saute until tender, 3 to 5 minutes. Reduce heat to medium-low and whisk in flour. Cook, whisking constantly, for 2 minutes. Slowly whisk in milk until incorporated. Cook, stirring with spoon, 2 minutes, until thickened.
4Remove pan from heat and whisk in Gruyere and cheddar until smooth. Season with additional salt and pepper, to taste. Pour cheese sauce over pasta and add hot dogs. Stir until combined. Do ahead: Prepare recipe through step 4 and refrigerate up to 2 days prior to baking.
5Divide mixture evenly into prepared muffin pans. Melt remaining 2 tablespoons truffle butter and mix with bread crumbs, parsley and garlic. Sprinkle bread crumbs mixture over mac-and-cheese. Bake cups until tops are golden-brown, 7 to 10 minutes. Remove from oven and let cool in pan for 5 minutes. Transfer to cooling rack. Repeat with remaining mac-and-cheese, if necessary.
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