Recipe from The Mac + Cheese Cookbook by Allison Arevalo, Erin Wade (Ten Speed Press, 2013)
- 1/2 pound dried elbow pasta
- 2 cups Mac Sauce (see recipe)
- 2 cups grated sharp
- 1/2 to 1 cup chopped
- 2 cups crushed potato chips, for topping
Beer Pairing: Pilsner
(or PBR, for irony)
Wine Pairing: Sangiovese
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse the pasta with cold water, and drain it again.
Add the sauce, the Cheddar, and the hot dogs to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
Spoon into bowls, sprinkle with potato chips, and serve immediately.
Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.