Serves: 4-6; Cals per portion: 585-880
Ingredients: 8 Lincolnshire sausages; 225g (8oz) macaroni; 50g (2oz) butter; 50g (2oz) flour; 600ml (1pt) milk; 175g (6oz) Cheddar cheese, grated; 5ml (1 tsp) mustard; 2 firm tomatoes, thickly sliced.
- Grill the sausages for 10-15 mins. cook the macaroni in a large pan of boiling salted water for 10-15 mins until just tender.
- Meanwhile, melt the butter in a pan, then gradually stir in the flour. Cook for 1 min, then gradually stir in the milk. Bring to the boil, stirring all the time until the sauce has thickened. Remove from the heat and stir in the cheese and mustard. Season with salt and black pepper.
- Drain the macaroni and add to the cheese sauce. Slice the sausages and place half in an ovenproof dish. Spoon over the macaroni and sauce and top with the remaining sausages and sliced tomatoes.
- Bake at 200oC/400oF/Gas 6 for 20 mins until golden and bubbling. Serve immediately with crusty bread.