I love a good hot dog – plain, with chili, or with cheese, they’re all great. But recently, I’ve been craving something different. So, I took a regular hot dog (vegan dog works, too!) and piled on some… homemade macaroni salad. I know, I know, it sounds crazy. I was surprised too. I added jalapeños to the mac for heat, relish for sweetness, and crushed BBQ chips for some crunch. It’s cold/hot, creamy/crunchy, sweet/spicy all in one! And for the record, I usually don’t believe in LOADED foods. But this one is different. So give it a try (or don’t). Fine either way, but you never know – you might actually end up liking it.
- ½ pound elbow macaroni
- 1 teaspoon vegetable oil
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard, or more to taste
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 scallions (greens and whites), thinly sliced
- 2 tablespoons chopped red onion
- 2 tablespoons sweet pickle relish, plus more for garnish
- 1 tablespoon finely minced jalapeño pepper
- 4 hot dogs
- 4 hot dog buns, split
- Softened butter
- ¼ cup crushed BBQ potato chips, plus more as needed
- Mustard (whichever kind you like on your hot dogs)
Bring a medium pot of generously salted water to a boil over high heat. Cook the macaroni according to al dente package directions, drain, and rinse under cold water. Drain well and toss with the oil. Combine the mayo, mustard, salt, and pepper in a medium bowl, then stir in the pasta, scallions, red onion, pickle relish, and jalapeño. Cover and chill until ready to use.
Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Grill the hot dogs to your desired level of char. During the last 2 minutes of grilling, butter the inside of the hot dog buns and toast, buttered side down, until the butter is melted and the edges of the buns are slightly crisped.
Remove the macaroni salad from the fridge and season with more salt and pepper to taste, then pile about ¼ cup of the cold macaroni salad into each bun. Top with a grilled hot dog, crush some chips on top, then garnish with mustard, ketchup, and pickle relish. Serve the extra macaroni salad on the side.