Mac ’n CheeseDog

Ingredients

• 4 CheeseDogs
• 300 g macaroni
• 3 tbsp butter
• 2 shallots, finely chopped
• 3 tbsp flour
• 500 ml whole milk
• 300 g mature cheese, grated
• 1 tbsp spicy mustard
• 1 tsp cayenne pepper
• 10 g chives, finely chopped

For the topping:

• 100 g grated mature cheese
• 25 g panko (Japanese breadcrumbs)
• ½ tsp paprika
• 25 g butter
• 10 g chives, finely chopped

Preparation method

1. Preheat the oven to 180°C.
2. Cook the macaroni until al dente in plenty of salted water. Drain and set aside.
3. Meanwhile, melt the butter in a large pan. Sauté the shallots gently for 3 minutes. Add the flour and stir until the mixture becomes grainy.
4. Gradually add the milk, stirring well after each addition until you have a smooth sauce. Let it simmer gently for 5 minutes, then stir in half of the chives.
5. Add the cheese, mustard, and cayenne pepper to the sauce. Stir in the cooked macaroni and mix well.
6. Combine the panko, grated cheese, and paprika for the topping and sprinkle over the macaroni. Dot the butter in small pieces over the top.
7. Place the macaroni mixture in an ovenproof dish.
8. Bake the dish in the oven for 25 minutes, until the top is golden brown.
9. While the macaroni is baking, prepare the CheeseDogs using one of the following methods:
   Deep-frying: 4 to 5 minutes at 180˚ C
   Grilling: about 8 minutes on the griddle or contact grill over medium heat, turning frequently.
10. Serve the Mac 'n Cheese with the CheeseDogs and sprinkle with the remaining chives.