About this recipe:This is sort of like a grown-up macaroni cheese. Use the tastiest smoked sausage you can find for the best results; Polish delis often have great varieties, such as kielbasa.
450g smoked sausage, cut into 1cm pieces
1 onion, chopped
3 tablespoons plain flour
280g mature Cheddar cheese, cubed
salt and ground black pepper to taste
120g dried breadcrumbs, or more as needed
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Cook and stir the cut-up smoked sausage in a large frying pan over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the frying pan, and set aside.
Fill a pan with lightly salted water, bring to the boil over medium-high heat, stir in the macaroni and return to the boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Melt the butter in the frying pan over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked smoked sausage, salt and pepper.
Spoon the macaroni mixture into the prepared baking dish, and sprinkle the breadcrumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.