Cheesy macaroni with chipolatas
This hearty dish will win the kids over.
250g chipolata sausages
4 tbsp butter
4 tbsp flour
1 cup cheddar cheese
½ cup sundried tomatoes, chopped
1. In a frying pan lightly fry the chipolatas until golden brown on all sides and set aside.
2. In a large pot of salted water boil the pasta for about 11 minutes or according to the instructions on the packet.
3. For the white sauce: melt the butter but make sure you don’t brown it. Add the flour and stir into a bubbling paste. Add about half a cup of the milk stirring slowly to keep it smooth. Add the remainder of the milk stirring constantly as you go. The sauce should reach a slow simmer. Cook for about eight minutes until the desired consistency is reached. Season well and add the cheese, keeping some to sprinkle over the top.
4. Combine the sun-dried tomatoes with the sauce and add the macaroni and chipolatas. Spoon the mixture into an oven proof dish and sprinkle with the remaining cheese. Bake in the oven for about 25 minutes at 180ºC until golden brown and bubbling.