# Components:
→ Pasta & Cheese Sauce
01 - 1 cup elbow macaroni
02 - 1 and 1/2 cups shredded sharp cheddar cheese
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon smoked paprika (optional)
→ Hot Dogs & Buns
09 - 4 standard hot dogs, halved
10 - 8 slider buns or small dinner rolls
11 - 2 tablespoons unsalted butter, melted, for brushing buns
→ Toppings
12 - 1/2 cup panko breadcrumbs
13 - 2 tablespoons grated Parmesan cheese (optional)
14 - 2 tablespoons chopped chives or green onions (optional)
# Method:
01 - Preheat the oven to 375°F.
02 - Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring, until bubbly and pale.
04 - Gradually whisk in the milk, stirring constantly until the mixture thickens slightly, about 2 to 3 minutes.
05 - Remove from the heat and stir in shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until the cheese is melted and the sauce is smooth.
06 - Add the cooked macaroni to the cheese sauce and mix to coat evenly.
07 - Heat a skillet over medium heat. Sear the halved hot dogs for 2 to 3 minutes per side until browned and heated through.
08 - Slice slider buns and arrange on a baking sheet. Brush the cut sides with melted butter.
09 - Position a hot dog half on each bottom bun. Spoon a generous amount of macaroni and cheese over the hot dog.
10 - In a small bowl, mix panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture generously over the macaroni and cheese.
11 - Place the top buns on each slider and press gently. Bake sliders for 7 to 9 minutes, until the tops are golden and the filling is heated through.
12 - Garnish with chopped chives or green onions, if desired. Serve hot.
