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Hot Dogs with Mac and Cheese and Cucumber Salad
A 26-minute American dinner for 4 — 805 calories per serving.
per serving, estimated
Classic backyard hot dogs on toasted buns alongside creamy boxed mac and cheese, with a crisp, tangy cucumber salad to brighten the plate.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Griddled Hot Dogs
- 8 beef frankfurters (store-bought franks)
- 8 hot dog buns
- 1 tablespoon unsalted butter (for toasting buns)
- 2 tablespoons yellow mustard — optional
- 2 tablespoons Ketchup — optional
- ½ white onion (finely diced)
- 2 tablespoons sweet relish — optional
Boxed Mac and Cheesebase
- 2 boxed mac and cheeses (7.25 oz boxes)
- ¼ cup Whole milk
- 2 tablespoons unsalted butter
- ½ teaspoon Kosher salt (for pasta water)
- ¼ teaspoon Black pepper — optional
Crisp Cucumber Saladside
- 2 english cucumbers (thinly sliced into rounds)
- 2 tablespoons white wine vinegar
- 1 teaspoon Granulated sugar
- ½ teaspoon Kosher salt
- 2 tablespoons fresh dill (roughly chopped)
- ¼ red onion (very thinly sliced)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon Black pepper
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Griddled Hot Dogs
- Finely dice ½ white onion and set aside. 3 min
- Heat a large griddle or cast-iron skillet over medium-high heat until hot, then score each of the 8 beef frankfurters with 3 shallow diagonal cuts on one side. 2 min
- Timing-sensitive step. Place the franks scored-side down and cook, turning occasionally, for 5–6 minutes until browned and slightly charred on all sides. 6 min
- Timing-sensitive step. Transfer the franks to a plate, reduce heat to medium, and melt 1 tablespoon unsalted butter on the griddle; toast the 8 hot dog buns cut-side down for 1–2 minutes until golden. 2 min
- Nestle a frank into each toasted bun and top with the diced onion, and optionally 2 tablespoons yellow mustard, 2 tablespoons ketchup, and 2 tablespoons sweet relish. 2 min
Boxed Mac and Cheesebase
- Bring a large pot of water to a boil over high heat and stir in ½ teaspoon kosher salt. 6 min
- Add the pasta from both 7.25 oz boxes and cook, stirring occasionally, for 7–8 minutes until tender; reserve ¼ cup pasta water, then drain. 8 min
- Return the drained pasta to the pot over low heat and stir in 2 tablespoons unsalted butter and ¼ cup whole milk until the butter melts, then stir in both cheese sauce packets until smooth and creamy; season with ¼ teaspoon black pepper if desired. 3 min
Crisp Cucumber Saladside
- Thinly slice 2 English cucumbers into rounds and very thinly slice ¼ red onion; roughly chop 2 tablespoons fresh dill. 7 min
- In a large bowl, whisk together 2 tablespoons white wine vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; add the cucumber, red onion, and dill and toss to coat, then let the salad sit for 10 minutes to allow the flavors to meld. 10 min
- Give the salad a final toss and serve chilled or at room temperature.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.