Bring a large pot of salted water to a boil. Add the pasta and cook until al dente and drain.

Meanwhile, melt the butter in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the evaporated milk and chicken stock and cook until thickened, stirring regularly. When thick, add in the mustard powder. Working in 3 batches, stir in the cheese until melted.

Add the pasta into the cheese sauce and stir to combine.

While the sauce is cooking, bring a small amount of water to a boil in a shallow pan. Add the hot dogs, cover, and cook until the hot dogs are warmed through.

To serve, place a hot dog in a bun and top with the mac & cheese.