Mac & Cheese Hot Dogs

Happy National Hot Dog Day! I wanted to celebrate by making some more “unusual” hot dogs, but ones that you’ll crave all the dang time. These pups are topped with spicy Mac and cheese, sliced avocado, vegan ranch, and crushed red pepper… and let me tell you, they fucking BANG.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Fiesta Blend Shreds, & Vegan Ranch Dressing. Trust me, they truly make this recipe special.

To make the Mac and cheese, add your Follow Your Heart fiesta blend shreds, almond milk (starting with less at first and adding more as you go), salt/pepper to taste, pickled jalapenos & brine to a sauce pan over medium – low heat & whisk frequently until the cheese is fully melted. Cook your elbow macaroni according to the package instructions, fully drain, and then add to the melted cheese sauce & mix well.

Once the Mac & cheese is ready, grill up some vegan hot dogs & hot dog buns, top them with some of that spicy Mac & cheese, some sliced avocado, ranch dressing, and crushed red pepper flakes for an extra kick. These are SO easy to make, and trust me, you’ll want to eat hot dogs like this forever.

And that’s it! Super easy, super delicious, and definitely something amazing to make for National Hot Dog Day. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Mac & Cheese Hot Dogs

VEGAN Mac & Cheese Hot Dogs with Ranch, & Avocado are the perfect way to celebrate national hot dog day!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 4 vegan hot dogs or sausages
  • 2 bags Follow Your Heart Fiesta Blend Shreds
  • 1 pound elbow macaroni
  • 1 1/2-2 cups regular unsweetened almond milk
  • Salt / pepper to taste
  • 2 tbsp pickled jalapeno brine
  • 2 tbsp finely chopped pickled jalapenos
  • 1 avocado sliced
  • Follow Your Heart ranch dressing
  • 4 hot dog buns toasted
  • crushed red pepper for topping

Instructions

  1. Add your fiesta blend shreds, almond milk (starting with less at first and adding more as you go), salt/pepper to taste, pickled jalapenos & brine to a sauce pan over medium – low heat & whisk frequently until the cheese is fully melted.
  2. Boil your pasta according to package instructions, drain, and mix in with the cheese sauce. Set aside.

  3. Grill your hot dogs and toast your buns, and top them with some mac & cheese, avocado slices, ranch dressing, and crushed red pepper.

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