Preheat broiler and set rack 12 inches from heat. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.Boil a large pot of water for macaroni. Melt butter in a skillet once melted, place hot dog bun on skillet face up and toast both sides. Place pasta back in the pan and add sharp cheddar sauce stir until combined.Īdd shredded sharp cheddar and shredded Parmesan cheese.Īdd warm Stouffer's macaroni and cheese to pasta mixture. Once water is boiling, place macaroni in water and stir occasionally until tender. Pour 8 cups of water into a large saucepan, add salt and bring to a boil. Warm Stouffer's macaroni and cheese by following instructions on package. I don't want to overcomplicate the recipe. It gives me that balance where I can keep it consistently very strong.

It's kind of shocking, right? It's just one of those things you grew up with.

You blend in Stouffer's to your mac and cheese mix. I think it's a great product for 1,000 people. It's fun to be able to feed lots of people instead of 80 people a night. I've been going to Lakers games since I was a youngster. How does getting a hot dog stand in Staples Center rank among your accomplishments? But with everything going on outside of them, the competition is steep. Everyone expects more from food, and the arenas want people to stay and eat there. I think food culture in America has completely evolved. What is your take on the direction stadium food has taken? You taste the bun, the hot dog, the mustard, the relish. We try to control how much mustard is on it, how much relish, create those bites that I find are the perfect balance. Why not? Generally, people usually think fine-dining chefs eat that kind of food all the time. (He's also a cousin of the Doghouse's founder, Dave Cheren.) Here Citrin dishes on his amazingly simple recipe for a four-dog night:ĭoes a chef with two Michelin stars actually eat hot dogs? But these dogs come with a pedigree: They were created by a chef with two Michelin stars, Josiah Citrin of Mélisse, one of Zagat's top restaurants in LA since 2003. Subscribe today! Josiah Citrin's Mac 'N' Cheese hot dogĭAVE'S DOGHOUSE HAS been a hit at LA's Staples Center, selling 600 to 800 hot dogs a game at its three stands around the arena. This story appears in ESPN The Magazine's February 27 Entertainment Issue. The Mac 'N' Cheese Hot Dog from Dave's Doghouse at the Staples Center.

How to make mac n cheese with hotdogs