Chef Marc Murphy serves this drool-worthy, Super Bowl-perfect Ditch Dog at his restaurant Ditch Plains. Here’s the recipe:

Ditch Dog

(Courtesy of Ditch Plains)
(Courtesy of Ditch Plains)

Number Serves

6

Ingredients

  • 6 Sabrett hot dogs
  • 6 Martin’s potato hot dog rolls
  • Homemade mac and cheese (recipe below)
  • 1/4 cup heavy cream

For the Mac and Cheese:

  • 1 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1/2 quart milk
  • 1/2 quart heavy cream
  • 1/2 pound white American cheese (diced, at room temperature)
  • 1/2 pound Gruyere (grated, at room temperature)
  • 1/3 cup Parmesan (grated, at room temperature)
  • 1 pound elbow pasta, cooked al dente in salted water, drained well, and cooled

Directions

For the Mac and Cheese:

Make béchamel: In a medium sauce pan, heat the milk and heavy cream. In another pan, melt butter over medium heat. Add flour to the butter and stir until incorporated, cook for about 5 to 6 minutes, making sure that it doesn’t brown. Add the warm milk and heavy cream, and whisk until incorporated. Bring to a simmer and cook for about 15 minutes.

Add the cheeses and whisk, until cheeses are melted. (Do not allow the sauce to boil again once you’ve added the cheeses.) Remove from heat and puree cheese mixture using a large stick blender until smooth.

Cool to room temperature and mix with the pasta.

To Assemble:

Grill hot dog for 5 to 7 minutes.

Heat mac and cheese in a sauce pan with the 1/4 cup heavy cream. Season to taste.

Place the hot dogs on the buns and top each with mac and cheese.

Recipe by chef Marc Murphy