Ingredients
Method
1.Preheat oven to 170°C.
2.Heat the oil in a large saucepan and sauté the onion until soft. Squeeze sausage out of the casings into small meatballs and put in the saucepan to brown. Add the bacon and fry for 3-4 minutes. Remove and set aside.
3.Make the cheese sauce inthe same pot (I don’t wash it). Melt the butter, then stir in the flour, mustard power and seasonings, mixing to a paste. Add the milk and stir while it comes up to heat and thickens. Cook for 10 minutes, stirring to a smooth sauce. Add a little water if it seems too thick – aim for pouring cream consistency, not a thick béchamel. Stir in the first measure of cheese and heat until it melts.
4.In a medium-sized ovenproof dish, mix together the cooked pasta, onions, meatballs, bacon and cheese sauce until well combined. Sprinkle over the extra cheese and bake for 30-40 minutes.
Note
- Serves 2-4. – Fiona likes to use a large-holed tube pasta instead of the usual macaroni elbows and advises to keep the béchamel really loose – about the consistency of a milkshake, not a thickshake.
