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Glorified Mac and Cheese
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.
Ingredients
- macaroni, 1/2 pound250 g
- flour, 1 ounce30 g
- butter, 3 tbsp45 g
- milk, 1 cup240 ml
- salt, to taste
- pepper, to taste
- cheese, 5 ounces; shredded; e.g. cheddar, emmental, gruyère, or preferred cheese140 g
- hot dog sausage, sliced2
- frozen green vegetable, 5 ounces; e.g. spinach, kale, broccoli, peas, or preferred vegetables140 g
- tomato, fresh; sliced2
- parmesan cheese, grated
- paprika
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.