Franks & Mac

Franks and mac gets a real upgrade here with a tomato sauce that borrows from a surprisingly wide spice cabinet. Curry powder, chili powder, dry mustard, sage, and a bay leaf all go into this sauce, giving browned hot dog pieces a depth of flavor you’d never expect from such a humble main ingredient.

The technique is basically a roux-based sauce. Fat, flour, and spices get cooked together before sieved tomatoes go in, creating a thick, clingy coating that wraps around every macaroni elbow. Bringing it to a boil first and then reducing the heat lets the flour cook out properly so you don’t get that raw, pasty taste.

Forcing the canned tomatoes through a coarse sieve might seem old-fashioned, but it gives you a smooth pulp without seeds or tough skin bits. A food mill works the same way if you have one.

Pro Tips

• Brown the frank pieces well before adding the flour. That browning adds savory, caramelized flavor to the sauce.
• Cook the flour and spice mixture for a full minute before adding the tomato pulp. This eliminates the raw flour taste.
• Remove the bay leaf before serving. It’s done its job once the sauce thickens.
• Cook the macaroni just to al dente since it will soften slightly when the hot sauce hits it.

Variations

• Use smoked sausage or kielbasa instead of franks for a richer, meatier version.
• Stir in shredded cheddar at the end for a cheesy twist.
• Add diced green peppers and onions to the sauce for more texture and sweetness.