Name: Cheese & tomato macaroni with chipolatas
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 12 chipolata sausages; 300g pack semi-dried tomato drained (reserve 1 tbsp oil for the sausages) and roughly chopped; 400g macaroni or other small pasta shapes; 75g butter; bunch spring onions chopped; 75g plain flour; 1l semi-skimmed milk; 200g extra-mature cheddar grated; 50g parmesan grated; 6 rosemary sprigs, leaves picked and chopped, plus a few short sprigs, to finish; salad to serve (optional)

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Cheese & tomato macaroni with chipolatas

Cheese & tomato macaroni with chipolatas

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.5 out of 5.13 ratingsRate

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Mac 'n' cheese gets even more comforting. Add a layer of sausages and semi-dried tomatoes for an extra element

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Ingredients

Nutrition

Units:

MetricUS

12 chipolata

sausages
300g pack semi-dried tomato

drained (reserve 1 tbsp oil for the sausages) and roughly chopped
400g macaroni

or other small pasta shapes
75g butter
bunch spring onions

chopped
75g plain flour
1l semi-skimmed milk
200g extra-mature cheddar

grated
50g parmesan

grated
6 rosemary

sprigs, leaves picked and chopped, plus a few short sprigs, to finish
salad

to serve (optional)

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Nutrition: per serving

kcal792
fat45g
saturates21g
carbs65g
sugars16g
fibre3g
protein33g
salt2.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the chipolatas in a baking dish approx 30 x 25cm (this will hold your pasta later, so make sure it’s big enough), drizzle with the tomato oil and cook for 25 mins.
step 2

Meanwhile, cook the macaroni in a large pan of boiling salted water until tender, then drain. While the pasta cooks, make the sauce. In a large pan, melt the butter, then add the spring onions. Fry for 1-2 mins to soften. Stir in the flour and mix with the butter to make a paste. Continue cooking for 30 secs, then add the milk, a little at a time, stirring continuously, until the sauce is thick and smooth. Add the cheddar and Parmesan (reserving a good handful for the top), half the semi-dried tomatoes, the rosemary, seasoning and macaroni, then stir everything together.
step 3

Remove the baking dish from the oven, transfer the sausages to a plate and pour away any oil from the dish. Tip in the macaroni, nestle the sausages back in, pushing them in until only half exposed, then sprinkle with the remaining cheese and tomatoes, and push in a few rosemary sprigs. Return to the oven and bake for 25 mins. Serve with a salad, if you like.

Recipe from Good Food magazine, January 2014

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A star rating of 4.5 out of 5.13 ratings

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