Mac N’ Cheese Hot Dogs with Bacon


  • Scott Pete Wieners & Franks
  • hot dog buns
  • 12 oz. bacon, chopped
  • 2 Tbsp. flour
  • 2 1/2 c. water
  • 4 c. milk
  • 16 oz. elbow macaroni
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. pepper
  • 4 c. shredded cheddar cheese
  • 1 Tbsp. chopped parsley


  1. ¬†We have found it’s easier to chop your bacon when it’s not cooked yet. Chop bacon into bits, then cook in a large pan over medium-high heat until crispy, about 4-5 minutes. Drain the bacon on a paper towel-lined plate.
  2. Save about 2 Tbsp. bacon grease in the pan. Add the flour then whisk until no lumps, about 30 seconds.
  3. Pour in the water and whisk until smooth and thick.
  4. Add the milk and whisk again.
  5. Gently stir in the macaroni, salt, garlic powder, onion powder, smoked paprika and pepper. Bring the mixture to a simmer.
  6. Simmer and cook 10-12 minutes or until the macaroni is cooked.
  7. Lower the heat to low and mix in the cheddar cheese. Keep stirring until the sauce is smooth. If you’d like a thinner sauce, add more milk 1 Tbsp. at a time.
  8. Stir in half the bacon.
  9. Meanwhile, cook the hot dogs according to package directions.
  10. Build your hot dogs, then top with mac n’ cheese. Garnish with remaining bacon and parsley.
  11. Enjoy!
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