1-1/2 cups (188 grams) shredded old cheddar cheese
1 cup (236 milliliters) whole milk
1 teaspoon (5 grams) dry mustard powder
3/4 teaspoon (4 grams) kosher salt
1/4 teaspoon (1 grams) freshly ground black pepper
1-1/4 cups (156 grams) all-purpose flour, divided
1 cup (150 grams) cornmeal
4 teaspoons (20 grams) baking powder
1 teaspoon (5 grams) kosher salt
1/8 teaspoon (1 grams) freshly ground black pepper
3 tablespoons (45 grams) granulated sugar
1-1/2 cups (354 milliliters) whole milk
Canola oil, for frying
1/2 cup (125 milliliters) ketchup
1 tablespoon (15 milliliters) Sriracha
Mix together ketchup and hot sauce in a small bowl. Refrigerate and serve with Corndog Mac & Cheese.
MAC AND CHEESE:
Heat oven to 400°F (205°C) and spray a 20 centimeter baking pan with non-stick cooking spray.
Scatter half the cooked macaroni noodles into prepared pan followed by half the cheese. Top with the remaining noodles and cheese; set aside.
Whisk together milk, eggs, mustard powder, salt and pepper in a medium bowl. Pour mixture over noodles and cheese and bake until set, about 30 to 35 minutes.
Remove to cooling rack to cool completely. Place in fridge to chill for two hours.
BATTER AND ASSEMBLY:
Line a rimmed baking sheet with a wire cooling rack; set aside. Heat oven to 200°F (93°C).
Cut mac and cheese in half and then cut each half onto eight 2x10 centimeter sticks.
Place sticks into a shallow dish and toss with 1/4 cup flour (30 grams); set aside.
Whisk together remaining flour, cornmeal, baking powder, salt, pepper and sugar in a large bowl. Add milk and egg and whisk to combine.
Heat five centimeters of oil to 350°F (176°C) in a large Dutch oven or heavy bottomed saucepan over medium-high heat.
Dip mac and cheese sticks in batter and fry in batches of two until golden, about two to four minutes, flipping halfway. Transfer to prepared rack and place in oven to keep warm while frying remaining sticks. Serve with Spicy Ketchup.