Michigan Mac-Topped Hot Dogs
Rach salutes Michigan with a beef dog topped with a classic mac and cheddar cheese chili beef sauce.
- 1 cup tomato sauce
- 1/2 pound ground round beef
- 2 cloves garlic, finely chopped
- 3-4 tablespoons grated onion
- 1 teaspoon Tabasco sauce
- 1 teaspoon crushed red pepper
- 1 1/2 teaspoons ancho chili powder (half a palmful)
- 1 teaspoon cumin (1/3 palmful)
- Salt and pepper
- 1/2 pound macaroni elbows
- 8 good-quality beef hot dogs
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 2 cups shredded sharp yellow cheddar cheese
- 2 tablespoons yellow or Dijon mustard
- 8 hot dog buns or soft hoagie rolls, split
- Finely chopped white onions, for topping
Place the tomato sauce, ground beef, garlic, onion, Tabasco, crushed red pepper, chili powder, cumin, salt and black pepper in a pot over low heat. Cook and combine the sauce at a simmer for 45 minutes, until very thick.
When the sauce is almost done, bring a pot of water to a boil for the pasta. Undercook it by 1 minute, 6 minutes or so.
While the pasta water comes to a boil, bring an inch of water to a boil in a skillet, then reduce the heat to a low simmer. Add the hot dogs and warm through.
While the macaroni cooks, melt the butter in a saucepan and whisk in the flour. Cook for 30 seconds, then add the milk. Let thicken and season the sauce with salt and pepper. Once the sauce is thick enough to coat the back of your spoon, stir in the cheese to melt. Turn off the heat and stir in the mustard.
Drain the pasta, add it back to the hot pot, and combine it with the meat and cheese sauces.
Serve the hot dogs in rolls topped with lots of Michigan Mac.