Bacon Mac Cheese Hot Dogs Caseys Corner Style Food

BACON MAC & CHEESE HOT DOGS - CASEY'S CORNER STYLE

Steps:

• Bring a large pot of salted water to the boil and cook the macaroni pasta according to packet instructions.
• While it's cooking, make the roux - melt the butter in a medium saucepan (big enough to hold the cooked macaroni) over low heat. When the butter begins to foam, add the flour.
• Mix the butter and flour well with a small whisk or spatula to form a paste. Keep stirring over a low heat for 1 minute.
• Add the milk bit by bit and mix well. Make sure its completely incorporated with the roux each time before you add more milk. I prefer to use a whisk for this but a spatula or wooden spoon also work.
• Keep stirring over a low heat until the mixture is thick enough to coat the back of a spoon.
• Take off the heat and stir in the mustard powder and some salt and pepper. Mix in the grated cheese.
• When the macaroni is done cooking, drain it and add to the cheese sauce. Reserve a cup of the water you cooked the pasta in - you can add a little to loosen your cheese sauce if you find it is too thick.
• Slice open your rolls and add the cooked Frankfurters. Top with a generous spoonful of macaroni.
• Dice the crispy cooked bacon really finely then sprinkle on top of the mac and cheese. I also like to garnish with some diced spring onion or chives.

CHEESY BACON HOT DOGS

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.