This recipe takes Mac n Cheese to the next level! It’s super
cheesy and so delicious with large pieces of Götzinger sausage all through
it. The great thing about this recipe is it really lends itself to our smoked
range of sausages so you could swap out the Kransky for Jalapeño
and Cheese Brat to give it an extra kick.
Olive oil – 1tsp.
Brown onion (diced) – 1
Garlic clove (minced) – 1
Salt – to season
Elbow pasta – 500g
Butter – 170g
Plain flour – ½ cup
Milk (warmed) – 600ml
Smoked Cheddar cheese (grated) – 140g
Mozzarella (grated) – 140g
Cracked black pepper – to season
Götzinger Kransky Sausages (sliced into
1inch thick pieces) – 400g
Heat the olive oil in a pan over a medium heat then add the onion and garlic and cook until translucent. Set aside off the heat.
Fill a large pot with water and season with salt before bringing to the boil.
Once the water is boiling add the pasta and cook for 6 minutes before straining.
Put the strained pasta back into the pot and add 40g of butter – stir through until melted and coating the pasta. Set aside off the heat.
To make the sauce, melt 100g of butter in a large pot or pan on a low – medium heat.
Add the flour and stir through until combined. Cook for 1 minute.
Over a low heat, slowly whisk the warmed milk into the flour and butter mixture until you have a smooth sauce with no lumps.
Stir through both the grated cheeses until the sauce has combined. Taste and season with salt and cracked black pepper. (If the sauce is too thick, whisk in small amounts of more warm milk). Remove from heat.
In the large pot combine the pasta, the cooked onion and garlic, the slices of sausage and the sauce. Ensure everything is coated and mixed well.
Transfer the mixture into a baking dish.
Make a crumb for the top by combining 30g melted butter with 60g of bread crumbs and a pinch of salt.
Scatter the crumb evenly over the top of the pasta mixture.
Put the baking dish in the oven and bake for 25 minutes of until the top is golden brown and crunchy.