Maxed Mac and Cheese Hot Dog

2 tablespoons butter4 split-top hotdog buns8 ounces elbow pasta#189; cup sour cream2 cups shredded cheddar cheese#189; teaspoon mustard powder#189; teaspoon garlic powderSplash of hot sauce4 slices prosciutto4 hotdogs1 avocado, peeled, pitted and slicedSmoked paprikaIn a large skillet over medium, melt the butter. Place the buns in the skillet, turned on their sides. Toast until lightly crisped and brown, about 2 minutes. Turn to toast the other side, then remove from the pan and set aside.Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and return it to the saucepan.Add the sour cream, cheddar cheese, mustard powder, garlic powder and hot sauce. Stir well to mix and melt the cheese. If the sauce is too thick, add a bit of the reserved cooking water. Cover and set aside.Tightly wrap 1 slice of prosciutto around each hotdog, pressing it to keep the edges in place.Heat a grill to medium. Lightly oil the grates or coat them with cooking spray.Grill the hotdogs, turning them periodically, until the prosciutto is evenly crisped and lightly browned, about 4 to 5 minutes.To assemble the hotdogs: Spoon a generous amount of mac and cheese into each bun. Nestle a hotdog into the macaroni, then top with slices of avocado. Sprinkle a pinch of smoked paprika over each assembled hotdog.Serves four.Recipe nutrition:Nutrition values per serving: 953 calories, 56 g fat (28 g saturated), 76 g carbohydrates, 5 g fiber, 35 g protein, 131 mg cholesterol, 1580 mg sodium.Associated Press