Ingredients

• Kosher salt
• 1 pound elbow macaroni
• 2 cups whole milk
• 2 1/4 cups heavy cream
• 1 tablespoon unsalted butter
• 1/3 cup all-purpose flour
• 8 ounces white American cheese, diced, at room temperature (about 2 cups)
• 8 ounces gruyere cheese, grated, at room temperature (about 2 cups)
• 1/3 cup parmesan cheese, grated, at room temperature
• Vegetable oil, for the pan
• 6 all-beef hot dogs
• 6 potato hot dog rolls
• Freshly ground pepper

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Instructions

1. Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs until al dente. Drain the pasta well and let cool.
2. In a medium saucepan, heat the milk and 2 cups heavy cream over medium heat until warm (do not boil). In a separate medium saucepan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes.
3. Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree). Let cool to room temperature and mix with the pasta.
4. Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5 to 7 minutes. Reheat the mac and cheese in a saucepan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper.