Filled Frankfurters

These stuffed hot dogs are exactly what happens when mac and cheese meets a frankfurter and they decide to become one glorious thing. Deli-style franks get split lengthwise (not all the way through), loaded with homemade macaroni and cheese, topped with more grated cheddar, and baked until bubbly.

The mac and cheese filling is made from scratch in a double boiler: evaporated milk, mustard, and cheddar melted into a smooth sauce, then tossed with cooked elbow macaroni. Using a double boiler instead of direct heat keeps the cheese sauce velvety and prevents it from breaking or turning grainy.

This is pure retro Americana. Kids lose their minds over it, and adults who pretend they’re above hot dogs suddenly want seconds.

Pro Tips

• Split the frankfurters deep enough to hold a generous amount of filling, but don’t cut all the way through. They need to stay hinged so the filling doesn’t fall out.
• Use evaporated milk, not regular milk. It’s thicker and makes a creamier cheese sauce that clings to the macaroni instead of pooling in the bottom.
• Break the macaroni into smaller pieces before cooking so it fits neatly inside the frankfurter split.
• Bake at high heat for just 15 minutes. The franks and filling are already cooked; you’re just melting the topping and heating everything through.

Variations

• Use smoked sausages or bratwurst instead of hot dogs for a more grown-up version.
• Add crumbled bacon to the mac and cheese filling before stuffing.
• Top with panko breadcrumbs along with the cheese for extra crunch.