Sausage Mac & Cheese
Serves: 4
Sausage & Mustard Mac & Cheese
6 Causeway Prime Pork & Leek Sausages (chopped & cooked)
125g Chefs’ Selections Macaroni Pasta
25g Butter
1 tbsp Rapeseed Oil
1/2 Leek (split, washed & chopped)
1 Onion (chopped)
1 Garlic Clove (finely chopped)
25g Plain Flour
350ml Whole Milk
2 tsps Dijon Mustard
125g Grated Mature Cheddar (or a variation of leftover cheese)
25g Breadcrumbs
Ingredients
Heat oven to 190oc.
Cook the pasta until al dente – still has a bit of bite and cool and toss in oil.
Melt the butter and oil in a large pan and add the leeks, onions and garlic. Cook until soft and add the flour. Mix well and then add the milk. Stir to a smooth sauce and add 75g of the cheese and the mustard. Check seasoning. Fry the sausages until cooked and mix into the sauce with the cooked pasta. Turn into a baking dish and scatter over the breadcrumbs and remaining cheese.
Bake for 20 minutes or until bubbling and golden.
Method
