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.
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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.