About this recipe:This sausage pasta bake is a quick, easy and warming meal that goes down well with all the family. Enjoy on its own or with salad. If you prefer, you can use pork sausages instead of beef sausages. It is a great way to use leftover pasta, too, and you can use any other shape instead of macaroni.
6-8 beef sausages
500ml beef stock
200ml enchilada sauce
1 (500g) packet macaroni pasta
2 tablespoons flour
2 tablespoons butter
100g grated Cheddar cheese, or more to taste
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:30min › Ready in:35min
In a large frying pan, fry the sausages (whole or sliced) till brown. Add the enchilada sauce and stock, bring to the boil then let simmer.
In another pot boil the macaroni till al dente and set aside.
To make a béchamel: In a saucepan melt the butter. Remove from the heat and add the flour, whisking till mixed, then slowly add the milk whisking all the time. Place milk mixture back onto the hob and whisk slowly till it thickens. Add salt to taste.
Place the macaroni in a casserole dish, pour over the sausages and sauce. Mix thoroughly.
Pour over the béchamel sauce, making sure all the macaroni is covered. Sprinkle over the grated cheese and place under the grill till the cheese is golden.
You can use any sort of jarred tomato pasta sauce instead of the enchilada sauce, if preferred.