- STEP 1
Preheat the oven and cook the pigs in blankets according to the packet instructions.
- STEP 2
Heat the oil in a small saucepan and add the onion. Cook over a low heat for 5-10 minutes until softened but not coloured. Remove from the heat and set aside.
- STEP 3
Cook the macaroni according to the packet instructions. Drain well and set aside while you make the sauce.
- STEP 4
Melt the butter in a medium saucepan. Add the flour and stir with a wooden spoon. Cook the roux for a minute or two, then remove from the heat. Slowly whisk in the milk.
- STEP 5
When all the milk has been added, place back on the hob and cook on a low heat for 10 minutes, stirring often. When the sauce has thickened, add the mustard, salt and pepper. Remove from the heat and add the cheese, stirring quickly until melted and smooth.
- STEP 6
For the breadcrumb topping:
Melt the 50g butter and olive oil in a small saucepan. Tip in the breadcrumbs and chopped sage and fry for about 5 minutes, or until golden and crunchy. Remove from the heat and season with a little salt and pepper.
- STEP 7
When everything is ready, combine the sauce with the macaroni and cooked onion and transfer to a heatproof dish.
Place the pigs in blankets in the macaroni, letting them peek out a little.
Scatter over the crunchy breadcrumbs, top with some grated cheese and brown under a hot grill for about 5 minutes.