There is this restaurant/bar in downtown Minneapolis called Sneaky Pete’s. I’m not sure why it’s called Sneaky Pete’s. It might have something to do with the fact that it’s next door to a strip club and there is a ‘sneaky’ entrance from Sneaky Pete’s into the strip club. I could probably google the restaurant to see the real reason behind the name if there is one, but my imagination is a bit more fun. My favorite thing to get at Sneaky Pete’s is their mac ‘n cheese dog.
It’s exactly what it sounds like – a hot dog topped with mac ‘n cheese and some jalapenos for a little kick. And it’s surprisingly easy to make at home – it might be one of my most successful or at least favorite copy cats. In fact, I like my version better because I can grill the hotdogs and get a nice char at home, and I also like to dice up the jalapenos so they are in every bite. The creamy mac ‘n cheese is a great pair with the hot dog.
Here’s what you need:
The first thing we need to do is make some of my Aunt ‘Thann’s Mac ‘n Cheese. One day, I’ll make just that for the blog, but not today so I’ll show you really quickly. Normally, I make a mac ‘n cheese roux on the stovetop but Aunt ‘Thann always made it in the microwave so that’s what I do too.
Start by melting some butter in the microwave. Whisky in an equal amount of flour, some salt and pepper and a pinch of dry mustard. I like to microwave it for another 30 seconds to cook off the raw flour taste – I don’t remember if Aunt ‘Thann did that or not but I always do that when I make it on the stove top. Then whisk in some warm milk and microwave until thick, in 30 second intervals stirring in between.
Now it’s time to stir in the cheese. I’m using Velveeta – now I know there are some foodies who really like to hate on processed cheese, but let’s be real, nothing else melts the same way.
Now stir in some cooked elbow macaroni.
This makes more mac ‘n cheese than you need – unless you are feeding a party. Fortunately it heats up well.
It’s best to let the mac ‘n cheese sit for about 5 minutes, the sauce will thicken a bit more as it cools. While you wait, grill up a few hot dogs. I really like natural casing hot dogs – the snap when you bit in just adds something to them. Because I was using long pretzel buns, and these don’t come long enough – I used one and a half per bun. I also like a nice char on my dogs with a little split in the casing.
Then we’re ready to assemble.
Split the bun open – or if you have a really thick bun like this, hollow it out, using the old school ‘u-gouge’ that Subway used to use back then I was in high school.
Add the hot dog.
Spoon on a nice helping of mac ‘n cheese.
And finally some diced jarred jalapenos and a little grated cheese.
I suggest having a couple napkins at the table – these are a little messy to eat but soooo worth it.
- ¼ c butter
- ¼ c flour
- Salt
- Pepper
- Dry mustard
- 2 c warm milk
- 2 oz velveeta, sliced thin – or to taste
- 2 ½ c cooked elbow macaroni
- Hot dogs, grilled
- Diced jalapenos
- Shredded co-jack cheese
- Buns
- In medium bowl, melt the butter in the microwave.
- Whisk in flour, salt, pepper, a pinch of dry mustard. Microwave 30 seconds.
- Whisk in warm milk. Cook in 30 second intervals until thick, stirring in between.
- Whisk in Velveeta until creamy.
- Stir in cooked pasta.
- Assemble. Place a hot dog in the bun. Top with macaroni and cheese, diced jalapenos and shredded cheese.
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