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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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60 mL (1/4 cup) butter
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125 mL (1/2 cup) onion, finely chopped
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80 mL (1/3 cup) leek, finely chopped
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1 small garlic clove, minced
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60 mL (1/4 cup) flour
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750 mL (3 cups) milk
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A pinch of ground nutmeg
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A pinch of garlic salt
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To taste, salt and pepper
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500 mL (2 cups) medium orange cheddar cheese, grated
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250 mL (1 cup) Velveeta-style orange cheddar cheese, grated
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160 mL (2/3 cup) mozzarella cheese, grated
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80 mL (1/3 cup) Parmesan cheese, grated
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125 mL (1/2 cup) store-bought pumpkin puree
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4 hot dogs, sliced
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1 lb (450 g) macaroni, cooked
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Directions
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Heat the butter in a large pot. Sweat the onions, leek, and garlic for 1–2 minutes.
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Add the flour. Cook for 1 minute. Moisten with milk and stir well with a whisk to avoid lumping. Slowly bring to a boil until the mixture becomes thick and creamy.
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Remove from heat. Add the cheeses in 3–4 batches until everything is properly melted. Stir in the pumpkin puree. Mix well.
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Cook hot dog slices in a hot pan for a few minutes until slightly browned.
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Add the cooked macaroni to the sauce. Mix. Add the cooked sausages. Mix.
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Serve and garnish with fresh chives.
Chef’s secret
- Adding pumpkin puree or squash to the macaroni and cheese gives a splash of colour, and it adds vitamins and vegetables to this timeless classic—and your children will be none the wiser!
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