Ok now to the mac and cheese. This recipe uses White American and Gruyere and at the price of $20 just on the 2 cheeses alone my husband warned this better be the best mac and cheese. I’m proud to say it was very tasty and lived up to they way I had it in my mind. I set aside some of the mixture right before you add the cheeses to try one other type of mac and cheese. I added brie and let me tell you no matter how full I was after dinner I licked the dish it was that good! I also added some honey panko on top for an added texture and it hit the spot. I made 1/2 of this recipe since there’s 2 of us eating and we still had lots left over. Also skipped the hot dog part and stuck to the mac and cheese.
1 pound elbow pasta
2 cups milk
2 cups heavy cream
3 1/2 tablespoons unsalted butter
1/3 cup all-purpose flour
1/2 pound white American cheese, cut into 1/2-inch pieces, room temperature
1/2 pound Gruyere, grated, room temperature
1/3 cup Parmesan, grated, room temperature
1/8 teaspoon freshly ground pepper
8 hot dogs
8 potato hot dog buns
Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add pasta and cook until al dente according to package directions, 7 to 8 minutes. Drain and set aside.