Hot dogs with macaroni and cheese

Ingredients:

Macaroni and cheese

• 450 g of pasta
• 2 cups whole milk
• 2 and 1/4 cups heavy cream
• 1 tbsp (15 g) butter
• 1/3 cup flour
• 8 oz (240 g) white American cheese, cubed, at room temperature (about 2 cups)
• 240 g Gruyere cheese, grated, room temperature (about 2 cups)
• 1/3 cup Parmesan cheese, grated, room temperature

Hot dogs

• Vegetable oil for frying
• 6 beef sausages
• 6 potato hot dog buns

Preparation:

1. Make macaroni and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and let cool.
2. In a medium saucepan, heat the milk and 2 cups of heavy cream over medium heat (do not boil). In another medium saucepan, melt the butter over medium heat. Add the flour to the butter and whisk for about 5 minutes, being careful not to let the mixture brown. Add the warm milk and heavy cream and whisk until combined. Bring to a simmer and cook, stirring, for about 15 minutes.
3. Add the American cheese, Gruyere, and Parmesan cheese to the milk mixture and stir until the cheese melts, 2-3 minutes (do not bring to a boil). Remove the pan from the heat. Blend with an immersion blender until smooth (or transfer to a regular blender in batches and blend). Let the mixture cool to room temperature and toss with the pasta.
4. Prepare hot dogs: Lightly oil a grill pan and heat it over medium-high heat. Grill the sausages until lightly charred, 5 to 7 minutes. Reheat the macaroni and cheese in the pan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the sausages on buns and top with the macaroni and cheese. Sprinkle with pepper.