Cookbook: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

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

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.

Instead of the hot dogs, you can use any other meat you like: ground beef (browned in a skillet first), bite-sized pieces of cooked chicken, canned tuna, and so on. For a vegetarian version, try diced tofu, textured vegetable protein (soy meat), chickpeas, brown lentils, etc.