Smokey Sausage Mac & Cheese Mugs
Smokey Sausage Mac & Cheese Mugs
Ingredients
- 300 g macaroni, dried
- 8 pork chippolatas
- 30 g butter
- 2 teaspoons smoked paprika
- 40 g plain flour
- 700 ml milk
- 90 g grated cheese, plus extra for the topping
- 2 teaspoons chives, finely chopped
- 1 teaspoon maple syrup
- as needed salt
- as needed ground black pepper
- as needed oil, for frying
- as needed garlic flatbread, for serving
Instructions
- 1
Place the macaroni in a pan of boiling, salted water. Bring to the boil and simmer for around 10 minutes or until soft. Drain well.
⏱️ 10 min
- 2
While the pasta cooks, cut the chippolatas into 1 cm pieces directly into a hot, oiled pan.
⏱️ 3 min
- 3
Fry the chippolatas for 5 minutes until cooked through.
⏱️ 5 min
- 4
Add the butter and smoked paprika to the pan with the cooked chippolatas and stir until the butter has melted.
⏱️ 1 min
- 5
Stir in the plain flour on the heat until the mixture is pale and bubbling, forming a roux.
⏱️ 1 min
- 6
Slowly add the milk a little at a time, bringing it back to the boil and stirring continuously until it thickens. Continue this process until all the milk is used up and you have a thick, creamy sauce.
⏱️ 5 min
- 7
Stir in the 90 grams of grated cheese, chopped chives, and maple syrup. Season with salt and ground black pepper and stir until the cheese has melted.
⏱️ 2 min
- 8
Stir in the drained pasta until thoroughly combined.
⏱️ 1 min
- 9
Divide the mac and cheese mixture between 4 large ovenproof mugs. Top each mug with extra grated cheese.
⏱️ 2 min
- 10
Place the ovenproof mugs at the bottom of the oven, far from the grill, and heat gently. Grill for 5 minutes until the topping is golden brown and crisp.
⏱️ 5 min
- 11
Serve immediately with garlic flatbread.
Kitchen Tools
Smokey Sausage Mac & Cheese Mugs
- 300 g macaroni, dried
- 8 pork chippolatas
- 30 g butter
- 2 teaspoons smoked paprika
- 40 g plain flour
- 700 ml milk
- 90 g grated cheese, plus extra for the topping
- 2 teaspoons chives, finely chopped
- 1 teaspoon maple syrup
- as needed salt
- as needed ground black pepper
- as needed oil, for frying
- as needed garlic flatbread, for serving
Instructions
- 1
Place the macaroni in a pan of boiling, salted water. Bring to the boil and simmer for around 10 minutes or until soft. Drain well.
⏱️ 10 min - 2
While the pasta cooks, cut the chippolatas into 1 cm pieces directly into a hot, oiled pan.
⏱️ 3 min - 3
Fry the chippolatas for 5 minutes until cooked through.
⏱️ 5 min - 4
Add the butter and smoked paprika to the pan with the cooked chippolatas and stir until the butter has melted.
⏱️ 1 min - 5
Stir in the plain flour on the heat until the mixture is pale and bubbling, forming a roux.
⏱️ 1 min - 6
Slowly add the milk a little at a time, bringing it back to the boil and stirring continuously until it thickens. Continue this process until all the milk is used up and you have a thick, creamy sauce.
⏱️ 5 min - 7
Stir in the 90 grams of grated cheese, chopped chives, and maple syrup. Season with salt and ground black pepper and stir until the cheese has melted.
⏱️ 2 min - 8
Stir in the drained pasta until thoroughly combined.
⏱️ 1 min - 9
Divide the mac and cheese mixture between 4 large ovenproof mugs. Top each mug with extra grated cheese.
⏱️ 2 min - 10
Place the ovenproof mugs at the bottom of the oven, far from the grill, and heat gently. Grill for 5 minutes until the topping is golden brown and crisp.
⏱️ 5 min - 11
Serve immediately with garlic flatbread.