Mac And Cheese Pancakes With Optional Hot Dog Recipes

Steps:

• For the pancakes, whisk together the flour, sugar, baking powder, salt, mustard powder, paprika and cayenne in a large bowl. Whisk in the buttermilk and egg until just smooth. Stir in 3 tablespoons of the melted butter. Toss the macaroni with the remaining 1 tablespoon melted butter in a small bowl. Season with salt. Sprinkle with the Cheddar; toss to combine. Stir the macaroni mixture into the pancake batter.
• Heat a griddle or large skillet over medium heat. Melt the remaining 2 tablespoons butter on the griddle. Scoop the batter with a 1/2 cup measuring cup and add as many pancakes as will fit without crowding. Cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook to brown the other side, about 1 minute more.
• Once all the pancakes are done, warm the syrup in a small saucepan. Serve the pancakes with the syrup and a sprinkling of chives.

Steps:

• Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
• Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Steps:

• Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
• Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
• Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
• Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
• Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.

Steps:

• Preheat the oven to 400 degrees F. Combine the cornichons and brine, radish, shallot, 1 tablespoon vinegar, 1/4 teaspoon salt and a few of grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tablespoons vinegar and the mustard in a separate bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
• Wrap a slice of bacon around each hot dog in a spiral. Heat a large skillet over medium heat. Add the hot dogs and cook, giving them a quarter turn occasionally, until the bacon is crisp, 10 to 15 minutes.
• Split open the croissants, leaving the two halves attached at the hinge. Place opened up on a baking sheet and top with the cheese. Bake until the cheese is melted, about 5 minutes.
• Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.

Steps:

• Cook the macaroni according to the package directions for al dente. In a separate saucepan, melt the butter. Add the flour to the butter and cook for 1-2 mins then start slowly adding warm milk. Whisk until smooth and thickened (4 mins or so). Add wine, mustard, salt and pepper. Stir in cheese until melted and smooth. Stir in the sliced hot dogs and cooked macaroni.
• Grease a 9x13 baking dish and fill with mac and cheese. Cover the top with breadcrumb topping. Bake uncovered in 375 degree oven for 20-30mins until golden brown and crispy on top.

Steps:

• Cook wieners in large skillet on medium heat 2 to 3 min. or until lightly browned.
• Stir in water, milk and Macaroni. Bring to boil; cover. Cook on low heat 5 to 7 min. or until macaroni is tender, stirring occasionally.
• Add Cheese Sauce Mix and butter; cook and stir until butter is melted and sauce is well blended.