Marc Murphy's Ditch Plains Ditch Dogs

Ingredients

Cooking Directions

Prepare Béchamel

In a medium sauce pan, heat the milk and the heavy cream. In another pan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated. Cook for about 5 to 6 minutes, making sure that it doesn't brown. Add the warm milk and the heavy cream and whisk until incorporated. Bring to a simmer and cook for about 15 minutes. Add the cheeses and whisk while the béchamel is still on the stove. Do not boil after you add the cheese. Cook until the cheeses are melted, then remove from heat. Puree the cheese mixture using a large stick blender until smooth. Cool to room temperature and mix with the pasta.

Assemble Ditch Dogs

Grill the hot dogs for 5 to 7 minutes. Heat the mac-and-cheese in a sauce pan with the ¼ cup heavy cream, and season to taste. Place the hot dogs on the buns and top each with a serving of the mac-and-cheese.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Marc Murphy.