Posted on September 26, 2013
Now, here’s a recipe based almost solely on feelings of nostalgia, or Noshtalgia, as the cute and clever Amey as so dubbed her theme (so many cool posts, btw!). I think it’s a little hard to find someone who didn’t have macaroni and cheese with hot dogs sliced up in it. Like, here’s this awesome cheesy mess of a pasta dish, let’s throw some salty, hot dog mystery meat in it. Yaaaay!
But, really, I loved it. It has been YEARS since I’ve had something like it. When my friend Tristan and I were coming up with Born to Mac recipe ideas, he had an idea of a macaroni corn dog. Now, just think about that for a second. It doesn’t really make a whole lot of sense, and there are a few different ways that you could interpret that title. Eventually, I took it and turned it into these macaroni bites because they are awesome, fun, and easier to make than I imagine a macaroni corn dog would be.
That’s not to say that I wont take on that challenge further down the line, but that takes some interesting planning and maybe some denying of physics to make happen. 😉 I picture these bites being a totally hit on game day, since I know some of you watch football, or just snack on food while the games are playing in the background like I do. Their just a little crumbly so I feel that they are better eaten with a fork, but if you’re down to get messy, treat ’em like finger foods.
One Year Ago: Sweet Potato Hash with Chipotle Seitan Sausage
Two Years Ago: Reader’s Recipes
- 2 C. Dried Pasta + Water for Boiling
- 2 C. Vegan Cheddar Shreds + ⅓ C. for Topping
- 1-1¼ C. Non-Dairy Milk
- 2 T. Vegan Butter or Margarine (or Coconut Oil)
- Pinch of Salt
- ⅔ C. Panko Bread Crumbs
- Optional: Finely Chopped Broccoli
- 3 Yves Tofu Dogs, Each Hot Dog Sliced into 4 Pieces
- Preheat oven to 350ºF and get a 12-ct. cupcake baking sheet out. Cook pasta according to the directions on the package, then drain and rinse with cool water.
- Return the drained pasta to the pot and heat over medium. Add the cheddar shreds, non-dairy milk and vegan butter to the noodles.
- Stir the mixture until the shreds melt completely. Once creamy, fold in the panko bread crumbs with the salt.
- Oil the cupcake pan and start assembling the mac 'n' cheese hot dog bites by filling up each insert half way with macaroni.
- Gently press down on the pasta to flatten it slightly, then place one hot dog piece in the middle of each one.
- Fill to the top with the rest of the mac, press down gently, again. Then, sprinkle the remaining cheddar shreds on top.
- Bake for 10-15 minutes, making sure that the shreds are melted on top. Wait 5-10 minutes before serving.