Channel your inner Texan and try your hand at building the perfect “Rodeo Dog,” smothered in creamy cheddar mac and cheese, barbecue sauce, crispy bacon pieces, scallions and Parmesan breadcrumbs, all inside of a buttery challah bun.
Cheddar Mac & Cheese Sauce Pasta
House BBQ Sauce
Dice small yellow onion. Sauté onion in oil until translucent.
Add heavy cream and bring to a boil. Slowly add cream cheese, Oaxaca cheese, and Cheddar cheese until fully incorporated.
Add salt and pepper to taste. Set aside and reserve for cooked pasta.
Add cavatappi pasta to boiling salted water for 6-8 minutes. Drain water once cooked.
Combine with hot cheddar mac and cheese sauce.
Combine all ingredients and boil until reduced to sauce consistency.
Bubbles will slow and sauce should coat back of spoon.
Set oven to 350ºF.
Mix all ingredients together and spread out into a thin layer. Cook until golden brown.
Place bacon on baking sheet and cook in 350ºF oven for 20-25 minutes, or until crispy.
Cut bacon into small pieces and reserve for later.
Briefly toast challah lobster bun on grill with butter, keeping an eye on bun to ensure it doesn’t either burn or dry out.
Next, grill 1 hot dog in a pre-heated pan with a dollop of butter and cook for roughly 2-3 minutes.
Place grilled hot dog between toasted challah lobster bun.
Thinly cut entire scallion on a diagonal for garnish. Set aside.
Warm cavatappi and mac and cheese sauce, and top hot dog.
Next, drizzle with warm House BBQ sauce.
Garnish hot dog with desired amounts of reserved cooked bacon, Parmesan breadcrumbs and scallions.