Ingredients
- 1 pkg(s) Nathan's Skinless Beef Franks1 pkg(s)
- 16 oz. Elbow macaroni16 oz.
- 8 Tbsp. White truffle butter, divided8 Tbsp.
- 2 whole Large shallots, diced2 whole
- 1/2 cup(s) All-purpose flour1/2 cup(s)
- 1 Tsp. Kosher salt1 Tsp.
- 1 Tsp. Freshly ground black pepper1 Tsp.
- 4 cup(s) Whole milk4 cup(s)
- 2 cup(s) Shredded gruyere cheese2 cup(s)
- 4 cup(s) Shredded sharp white cheddar cheese, divided4 cup(s)
- 1 cup(s) Panko bread crumbs1 cup(s)
- 3 Tbsp. Minced parsley3 Tbsp.
- 2 clove(s) Garlic, grated or minced2 clove(s)
Instructions
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.
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.
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.
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.
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.
