Crispy Sausage Chipotle Mac and Cheese

Serves 6
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Directions

  1. 1Heat the oil in a large saucepan over a medium heat.
  2. 2Break the sausages up into the pan and cook, stirring occasionally, for 4-6 minutes until a little golden and crispy.
  3. 3Add the garlic and chipotle chilli paste and cook, stirring occasionally, for 30 seconds until fragrant.
  4. 4Add the butter and melt together with the sausages.
  5. 5Stir in the flour.
  6. 6Add the milk, a little at a time, and stir together until smooth, ensuring it’s all incorporated.
  7. 7Season with salt and pepper.
  8. 8Reduce the heat to low and cook, stirring occasionally, for 10 minutes to cook out the flour.
  9. 9Whilst the sauce cooks, cook the pasta for 12 minutes or 2-3 minutes less than the packet directs until really al dente.
  10. 10Scoop out a load of the pasta water and then drain the pasta.
  11. 11Cool the pasta under the cold tap and then leave to one side in a colander to drain.
  12. 12Preheat the grill to high.
  13. 13Chuck 100g of each cheese into the sauce and add salt and pepper to taste.
  14. 14Mix well and cook for a few minutes, stirring occasionally, until the cheese has melted.
  15. 15Whisk in 150ml of the pasta water so that the sauce gets thinner and glossier.
  16. 16Add the pasta and mix well.
  17. 17If the sauce needs a little more pasta water to be creamy, add another 50ml.
  18. 18Tip the mixture into a baking dish.
  19. 19Scatter over the remaining cheese.
  20. 20Pop under the grill for 6-8 minutes or until the top is golden and bubbling.
  21. 21Serve immediately.

Ingredients

  • 1 tbsp olive oil
  • 6 pork sausages, skins removed
  • 2 clove garlic crushed
  • 1 tbsp chipotle chilli paste
  • 50 g butter
  • 60 g plain flour
  • 700 ml whole milk, warmed though
  • 150 g gruyere cheese, grated
  • 150 g cheddar, grated
  • 150 g grated mozzarella
  • 600 g giant pasta shells – conchiglioni
  • Salt
  • pepper

Equipment

large saucepancolandergrillbaking dish

Tips

  • When cooking pasta, cook it until really al dente (2-3 minutes less than packet directs).
  • Add pasta water to the sauce to make it thinner and glossier.
  • If the sauce needs more creaminess, add another 50ml of pasta water.