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A pub-style tray bake served as a main, an individual portion, and a small bowl, showing flexible serving formats for the dish.

Sausage Mac and Cheese Bake with Bacon Frankfurters

A rich, smoky and practical mac and cheese bake made with sliced bacon frankfurters, creamy cheese sauce and a golden crisp topping. This recipe makes 4 generous portions and works well as a comforting main dish, hot counter option or smaller trade-style bowl serve.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main Course, Side Dish
Cuisine: American, British, German
Ingredients Method

Ingredients
  

  • 300 g macaroni or short pasta
  • 4 bacon frankfurters sliced into rounds
  • 40 g butter
  • 40 g plain flour
  • 600 ml milk
  • 1 tsp Dijon mustard
  • 180 g mature cheddar grated
  • 60 g mozzarella or mild melting cheese grated
  • Salt and black pepper to taste
  • For the topping:
  • 40 g breadcrumbs
  • 30 g mature cheddar grated
  • 1 tbsp melted butter
  • 1 tbsp chopped parsley or chives optional

Method
 

  1. Preheat the oven to 190°C / 170°C fan / gas mark 5.
  2. Cook the macaroni in salted boiling water until just al dente. Drain well and set aside. Do not overcook the pasta, as it will soften further in the oven.
  3. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to make a smooth roux.
  4. Gradually add the milk, whisking well after each addition to avoid lumps. Continue cooking for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
  5. Stir in the Dijon mustard, then add the grated cheddar and mozzarella. Mix until melted and smooth. Season with salt and black pepper to taste.
  6. Add the cooked macaroni and sliced bacon frankfurters to the cheese sauce. Stir gently until everything is evenly coated.
  7. Transfer the mixture to a medium baking dish and spread it out evenly.
  8. Mix the breadcrumbs, grated cheddar and melted butter in a small bowl. Scatter the topping evenly over the pasta.
  9. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top.
  10. Leave to stand for 5 minutes before serving. Finish with chopped parsley or chives if using.