Cheese & tomato macaroni with chipolatas

Cheese & tomato macaroni with chipolatas

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(5 ratings)

Prep: 15 mins Cook: 50 mins


Serves 6
Mac 'n' cheese gets even more comforting. Add a layer of sausages and semi-dried tomatoes for an extra element

Nutrition and extra info

Nutrition: per serving

  • kcal792
  • fat45g
  • saturates21g
  • carbs65g
  • sugars16g
  • fibre3g
  • protein33g
  • salt2.8g
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  • 12 chipolata sausages
  • 300g pack semi-dried tomato, drained (reserve 1 tbsp oil for the sausages) and roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g macaroni or other small pasta shapes
  • 75g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 75g plain flour
  • 1l semi-skimmed milk
  • 200g extra-mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 6 rosemary sprigs, leaves picked and chopped, plus a few short sprigs, to finish



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • salad, to serve (optional)


  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.

  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.

  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.

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Comments (5)

Rhesno89's picture

I used mushrooms instead of spring onions, actually worked a treat!

mlgchef99's picture

Everyone loves Mac 'n' Cheese!

discodiva1234's picture

Delicious! I used sun dried tomatoes out of a jar instead of semi dried. Also used leeks instead of spring onions. Worked really well.

archdodo's picture

I used local smoked cheese instead of cheddar and it turned out awesome! Has a hint of spicy taste from dried tomatoes and sausage. Lovely!

lynwoodhouse's picture

Fantastic dish, really warming just what you need a a perfect comfort food. I just used ordinary sausages and sliced them up. Served to whole family, children, grandparents a massive hit all round.

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