Michigan Mac-Topped Hot Dogs
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- 1 cup tomato sauce
- 1/2 pound ground round beef
- 2 cloves garlic, finely chopped
- 3-4 tablespoons grated onion
- 1 teaspoon Tabasco sauce
- 1 teaspoon crushed red pepper
- 1 1/2 teaspoons Ancho chili powder, half a palmful
- 1 teaspoon cumin, 1/3 palmful
- Salt and pepper
- 1/2 pound macaroni elbows
- 8 good quality beef hot dogs
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 2 cups shredded yellow sharp cheddar
- 2 tablespoons yellow or Dijon mustard
- 8 hot dog or soft hoagie rolls, split
- Finley chopped white onions, for topping
Place tomato sauce, ground beef, garlic, onion, Tabasco, crushed red pepper, chili powder, cumin, salt and black pepper in a pot over low heat. Cook and combine sauce at a simmer for 45 minutes, until very thick.
When sauce is almost done, bring a pot of water to a boil for the pasta. Undercook it by 1 minute, 6 minutes or so.
While pasta water comes to a boil, bring an inch of water to a boil in skillet then reducing heat to low simmer. Add the hot dogs and warm through.
While the macaroni cooks, melt butter in a saucepan and whisk in flour. Cook 30 seconds then add milk. Let thicken and season sauce with salt and pepper. Once the sauce is thick enough to coat the back of your spoon, stir in cheese to melt. Turn off heat and stir in mustard.
Drain pasta, add back to hot pot, combine with meat and cheese sauces.
Serve hot dogs in rolls topped with lots of Michigan Mac.