Mac and Cheese Corn Dogs
Change up you corn dogs with this Mac and Cheese Corn Dogs recipe.
- 2 ounces yellow onion, minced
- 1 clove garlic, minced
- 4 cups heavy cream
- 2 cups milk
- 4 sheets gelatin
- 1 ea whole cloves
- .25 teaspoon ground nutmeg
- .25 pound shredded Cheddar
- .5 pound shredded Gouda
- .5 pound Velveeta, diced
- .5 pound Brie
- 3 dashes Tabasco
- Salt and pepper, to taste
- .25 pound butter
- As needed AP flour
- 2 pound elbow macaroni, cooked
- 1 pint, corn dog batter (see recipe)
Sweat onions until translucent.
Add milk, cream, cloves and nutmeg. Add gelatin and bring to a simmer.
Make a roux with the butter and AP flour. Add roux as needed to thicken the milk.
Cook for about 30 minutes. Strain into a stock pot.
Add cheese, Tabasco, blend with a stick blender until smooth. Season to taste.
Fold cooked macaroni together with cheese and let cool to handle.
Lay out on a clean table a length of food service film approximately 24" long. Scoop the mixed mac 'n' cheese in a 1"-thick by 12"-long line lengthwise along the film 3" from the base. Gently pull the bottom of the film up and over the mac 'n' cheese and slowly roll into a tube. Once rolled tightly, twist one end tight and tie while pushing the air out toward the open end. Once air is removed twist the open end shut to compress and tie. Refrigerate overnight.
Cut the solidified mac 'n' cheese into 3" lengths, skewer with corn dog skewer (chop stick), dip completely in corn dog batter, fry at 350 F, 2-3 minutes each.