Macaroni and Cheese Corn Dogs Recipe
Prep time: 
Cook time: 
Total time: 
Yield: 4 corn dogs, plus some extra mac & cheese left on the side!
  • 2 quarts oil for frying
  • 4 corn dog sticks (or chopsticks if you can’t find corn dog sticks)
  • 8 ounces pasta
  • 2 tablespoons butter
  • 1 cup plus 1½ tablespoons flour
  • 2½ cups milk
  • 3 cups (12 ounces) shredded Cheddar cheese
  • 1 cup cornmeal
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 4 teaspoons baking powder
  • 1 egg
  • Ketchup or your preferred dipping sauce
  • You'll also need a silicone popsicle mold similar to this one
  1. Cook pasta according to the directions on the package.
  2. In a separate pan, melt butter over medium heat and stir in 1½ tablespoons flour. Add 1½ cups milk and reduce heat to low. Stir in cheese slowly until melted and pour over cooked pasta.
  3. Transfer macaroni and cheese to popsicle mold and use a corn dog stick to poke holes in the center of each cavity so the macaroni and cheese can easily be inserted onto the corn dogs sticks once frozen. Freeze for an hour.
  4. Heat oil in deep fryer or heavy skillet to 375°F.
  5. In a bowl, combine 1 cup cornmeal, 1 cup flour, ¼ cup sugar, ¼ teaspoon salt, ⅛ teaspoon pepper and 4 teaspoons baking powder. Stir in 1 egg and 1 cup milk.
  6. Remove frozen macaroni and cheese popsicles from freezer and place two of them on each stick.
  7. Transfer corn dog batter to a tall glass and dip the corn dogs one by one into the batter.
  8. Fry corn dogs in batches for 4 minutes or until golden brown
  9. Drain on paper towels and serve with ketchup or your preferred dipping sauce.
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