Just how maxed out can we take that simple icon of summer food - the hot dog - while still keeping it not just edible, but totally appealing? Turns out, pretty well maxed.

It all starts with the bun, and I went with a basic butter-toasted split-top roll. It's a New England thing and it just works.

Next, the cushion - the layer that goes between the bun and the dog. Sauerkraut is so been-there-done-that. I wanted something that would stand out on its own, but also work with the meaty saltiness of the hot dog without masking it.

An uber-rich mac and cheese was a no-brainer. Creamy and starchy, it's the perfect foil for the dog. That's right. We're going to make a batch of mac and cheese, spoon it right into the bun, then nestle the hot dog into it. If we weren't still in a recession, I'd say toss some lobster chunks into the mac and cheese first, but in this economy that's just bad form.

For the hot dog itself, I say go with what you like. Every region and ballpark seems to have a favorite. Go with it.

But before you go too far, wrap that sucker in some prosciutto. It sounds crazy, and you might ask, "Why not just wrap the hot dogs in bacon and get it over with?" Because grilling bacon is fun for no one, especially the grill. We're talking serious fat flames.

Prosciutto, however, gives you the flavor of bacon with a bonus (beyond letting you put away the extinguisher). As the prosciutto-wrapped hot dogs grill, the prosciutto crisps, creating a crunchy bacony exterior. It also helps hold in moisture, so your hot dogs stay plump.

You could leave it at that. Or you could go for the gusto and top the whole thing with avocado slices, an excellent match for the salty prosciutto and peppery hot dog.

Trust me. It's delicious. And you know you want one. What would you do to push it even further? Let me know at jhirsch@ap.org.

Maxed mac and cheese hot dog

Start to finish: 30 minutes

Servings: 4

2 tablespoons butter

4 split-top hot dog buns

8 ounces elbow pasta

1/2 cup sour cream

2 cups shredded cheddar cheese

1/2 teaspoon mustard powder

1/2 teaspoon garlic powder

Splash of hot sauce

4 slices prosciutto

4 hot dogs

1 avocado, peeled, pitted and sliced

Smoked paprika

In 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 hot dog, 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 hot dogs, turning them periodically, until the prosciutto is evenly crisped and lightly browned, about 4 to 5 minutes.

To assemble the hot dogs, spoon a generous amount of mac and cheese into each bun. Nestle a hot dog into the macaroni, then top with slices of avocado. Sprinkle a pinch of smoked paprika over each assembled hot dog.

Nutrition information per serving (values are rounded to the nearest whole number): 953 calories; 507 calories from fat; 56 g fat (28 g saturated; 0 g trans fats); 131 mg cholesterol; 76 g carbohydrate; 35 g protein; 5 g fiber; 1580 mg sodium.