3 Cheese Hot Dog Macaroni with Crispy Crumb Topping
By OcadoLife
Published on 28 June 2022
Who doesn’t love mac ‘n’ cheese? Frankfurters give this version a lovely smoky flavour. Looking for more family-friendly recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 400 g of macaroni, (we used Garofalo Boccole pasta)
- 270 g of cherry tomatoes, halved
- 200 g of frankfurters, sliced into 1-2cm rounds (we used Unearthed Bavarian Frankfurters)
- 60 g of bruschettas, (preferably sourdough) crushed up
- 50 g of unsalted butter, (for the sauce)
- 50 g of plain flour, (for the sauce)
- 800 ml of full fat milk, (for the sauce)
- 100 g of gruyere, grated (for the sauce)
- 100 g of mature cheddar, grated (for the sauce)
- 25 g of parmesan, grated (for the sauce)
- 100 g of green salad, to serve
- 1 tbsp of fresh thyme, chopped (for the sauce)
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Cook the pasta according to pack instructions, until al dente.Step 2
While the pasta cooks, make the cheese sauce: In a saucepan, melt the butter over a medium heat, then add the flour and stir continuously for around 2 mins, until it turns golden. Grab a whisk and add the milk gradually; keep whisking the whole time, until the sauce starts to thicken (about 3-5 mins). Remove from the heat and add the gruyère, 50g of the cheddar, the parmesan and thyme leaves. Season to taste and set aside.Step 3
Once the pasta is ready, drain and pour the cheese sauce over then add the tomatoes and the frankfurters. Stir, transfer into a large ovenproof dish and scatter the remaining 50g cheddar on top with the crushed bruschettas.Step 4
Oven cook for 15 mins, until bubbling. Remove, drizzle with extra virgin olive oil and serve with a lovely fresh green salad.