Show some love for British bangers this Sausage Week with this delicious mac 'n' cheese recipe from Love Pork.
That's dinner sorted then! You are welcome.
Sausage mac 'n' cheese bake
375g (13oz) pork Chipolata Sausages
300g (10oz) macaroni pasta
25g (1oz) butter
2tbsp plain flour
300ml (½pt) semi skimmed milk plus a splash
100g (4oz) strong Cheddar style, hard cheese, grated
1 corn on the cob, kernals cut off or 50g (2oz) frozen or tinned corn
8 cherry tomatoes
Preheat oven to Gas Mark 4, 180ºC, 350ºF.
Place sausages in an ovenproof pan and cook in a preheated oven for about 10 minutes. Place macaroni in a large pan of boiling water and cook as per packet instructions.
Melt butter in a saucepan, when bubbling add the flour and stir well to mix in all the flour. Remove from the heat and gradually add the milk a little at a time, beat well between additions to remove any lumps.
Allow the sauce to come back to the boil and thicken slightly. Add half the cheese and the drained macaroni, plus a small extra splash of milk just to loosen the mixture.
Pile macaroni into the bottom of an ovenproof dish. Place the sausages on top, then add the sweetcorn and cherry tomatoes, finishing with the remaining cheese.
Place in a preheated oven for 15-20 minutes until golden brown.
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