Main

Glorified Mac and Cheese

60 minutes

This recipe is based on a macaroni and cheese recipe, with additions of meat and vegetables to promote it from a side dish to a main course.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

250 g (½ pound) macaroni
30 g (1 ounce) flour
45 g (3 tbsp) butter
240 ml (1 cup) milk
Salt to taste
Pepper to taste
140 g (5 ounces) shredded cheese (e.g. cheddar, emmental, gruyère or whatever you like)
2 hot dogs, sliced
140 g (5 ounces) frozen green vegetables (e.g. spinach, kale, broccoli, peas, or whatever you like)
2 fresh tomatoes, sliced
Grated Parmesan cheese
Paprika

Method

Preheat oven to 180°C (350°F) and grease a casserole or baking dish.
On the stovetop, bring 2 liters (2 quarts) of salted water to a boil; add the macaroni and cook for 9 minutes or until al dente.
While the macaroni is cooking, start making the roux. Mix the flour and butter in a saucepan and heat over low heat, stirring until blended and bubbling.
Add the milk, salt and pepper and stir until thickened. Reduce heat to the lowest setting and add the cheese, sliced hotdogs, and frozen vegetables.
When the macaroni is done, drain and put in the greased dish. Pour the sauce over the noodles and stir till combined.
Arrange the tomato slices on top, then sprinkle grated parmesan and paprika over the tomato slices.
Bake for 40 minutes.