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Truffled Hot Dog Mac-and-Cheese Cups

alarm
Total Time:
45 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
18 Servings

Take a cue from your favorite fancy restaurant with a touch of luxurious truffle oil added to these indulgent mac-and-cheese cups. Plenty of View More expand_more

Take 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.

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Truffled Hot Dog Mac-and-Cheese Cups
alarm
Total Time:
45 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
18 Servings

Ingredients


Product ImageSkinless Beef Franks - 8 Pack
1 pkg(s)
Nathan's Skinless Beef Franks
1 pkg(s)
16 oz.
Elbow macaroni
16 oz.
8 Tbsp.
White truffle butter, divided
8 Tbsp.
2 whole
Large shallots, diced
2 whole
1/2 cup(s)
All-purpose flour
1/2 cup(s)
1 Tsp.
Kosher salt
1 Tsp.
1 Tsp.
Freshly ground black pepper
1 Tsp.
4 cup(s)
Whole milk
4 cup(s)
2 cup(s)
Shredded gruyere cheese
2 cup(s)
4 cup(s)
Shredded sharp white cheddar cheese, divided
4 cup(s)
1 cup(s)
Panko bread crumbs
1 cup(s)
3 Tbsp.
Minced parsley
3 Tbsp.
2 clove(s)
Garlic, grated or minced
2 clove(s)

Directions


  1. Preheat 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.

  2. Bring 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.

  3. Melt 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.

  4. Remove 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.

  5. Divide 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.

Whatever You Get, Get Nathan's

Ingredients


1 pkg(s)
Nathan's Skinless Beef Franks
1 pkg(s)
16 oz.
Elbow macaroni
16 oz.
8 Tbsp.
White truffle butter, divided
8 Tbsp.
2 whole
Large shallots, diced
2 whole
1/2 cup(s)
All-purpose flour
1/2 cup(s)
1 Tsp.
Kosher salt
1 Tsp.
1 Tsp.
Freshly ground black pepper
1 Tsp.
4 cup(s)
Whole milk
4 cup(s)
2 cup(s)
Shredded gruyere cheese
2 cup(s)
4 cup(s)
Shredded sharp white cheddar cheese, divided
4 cup(s)
1 cup(s)
Panko bread crumbs
1 cup(s)
3 Tbsp.
Minced parsley
3 Tbsp.
2 clove(s)
Garlic, grated or minced
2 clove(s)

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