Recipe courtesy of DougieDog

Charlie Mac Dog

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 servings
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Cheesy Bechamel:

4 ounces butter

1/2 cup flour 

3 cups warm milk 

1/2 cup shredded Cheddar

1/2 cup shredded mozzarella

1/2 cup shredded Parmesan

1 teaspoon hot sauce, such as Tabasco

Pinch ground white pepper 

1 1/2 tablespoons chicken or mushroom stock, optional

Macaroni Noodles:

1 cup macaroni noodles

1/8 cup canola oil 

The Dog:

6 hot dog buns

6 hot dogs 

6 bacon strips, cooked 

1/2 cup Cheddar, finely shredded 


  1. For the bechamel: In a medium pot, melt the butter and slowly stir in the flour to make a roux. Cook for 7 minutes, then slowly add the warm milk while continuing to whisk the roux. Whisk for 3 more minutes. Add the Cheddar, mozzarella and Parmesan, and stir until they are all melted. Add the hot sauce and some white pepper (don't add salt). For extra flavor, add the stock to the roux if using.
  2. For the noodles: Bring 4 cups of water to a boil. Add the macaroni and stir continuously for 7 minutes so the pasta doesn't stick. Strain out the water and stir in the canola oil ONLY if you aren't going to use the noodles right away. Reserve the boiling water for a later use.
  3. For the dogs: Steam the hot dog buns until they are soft to the touch. Boil the hot dogs for 5 minutes. Place the cooked hot dogs inside the buns.
  4. Place a cooked bacon strip to one side of the hot dog. Put a layer of cooked macaroni on top of the hot dog. With a ladle, evenly distribute about 3 ounces of the cheesy bechamel on top of the macaroni. Sprinkle the Cheddar on top of the bechamel. Melt the cheese by toasting the assembled dog for 30 seconds, then serve.