Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 3 cheese hot dog macaroni with crispy crumb topping. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Who doesn't love mac 'n' cheese? Frankfurters give this version a lovely smoky flavour. Here is how you achieve that. In a bowl, toss together un-toasted crumbs and melted butter until evenly moistened.
3 Cheese Hot Dog Macaroni with Crispy Crumb Topping is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. 3 Cheese Hot Dog Macaroni with Crispy Crumb Topping is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 3 cheese hot dog macaroni with crispy crumb topping using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 3 Cheese Hot Dog Macaroni with Crispy Crumb Topping:
- Make ready 350 g macaroni
- Take 270 g cherry tomatoes, halved
- Prepare 6 (200 g) frankfurters, sliced into 1-2cm rounds
- Make ready 1 slice bread, crumbed
- Prepare Sauce
- Take 50 g unsalted butter
- Make ready 100 g gruyere, grated
- Get 100 g mature cheddar, grated
- Get 50 g plain flour
- Make ready 800 ml full fat milk
- Get 25 g parmesan, grated
The sweet and savory flavors of pulled pork combine perfectly with mac and cheese. You'll need to prepare this in advance but the effort is so worth it. Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions.
Instructions to make 3 Cheese Hot Dog Macaroni with Crispy Crumb Topping:
- Preheat oven to 220°C/200°C fan/gas 7.
- Cook the pasta according to pack instructions, until al dente.
- 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. Season to taste and set aside.
- Once the pasta is ready, drain and transfer into a large ovenproof dish. Pour the cheese sauce over then add the tomatoes and the frankfurters, stir. Scatter the remaining 50g cheddar and bread crumbs on top.
- Oven cook for 15 mins, until bubbling. Remove, drizzle with extra virgin olive oil.
Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones. Remove from the heat, add the cheeses, and stir until the cheeses are melted. Return the macaroni to the pot and stir well.
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