Sausage macaroni cheese

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Sausage macaroni cheese
  • 4 thin beef sausages
  • 1 cup macaroni
  • 200 gram cauliflower, cut into small florets
  • 1 cup frozen peas
  • 1/2 cup spreadable cream cheese
  • 1/2 cup freshly grated parmesan
  • 1 cup soft fresh sourdough breadcrumbs
  • steamed sugar snap peas and snow peas, to serve


Sausage macaroni cheese
  • 1
    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place sausages on prepared tray. Bake for 10 minutes or until cooked. Transfer to a heatproof board. Slice.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water for 4 minutes. Add cauliflower and peas; boil for 2 minutes more or until almost tender. Don't overcook pasta and vegetables, as they will continue cooking later when baked. Drain. Return to pan.
  • 3
    Add sausage, cream cheese and half the parmesan to pasta mixture in pan; stir to combine. Divide mixture among 4 x 1 1/2-cup ovenproof dishes; level surfaces. Sprinkle tops with combined breadcrumbs and remaining parmesan. Transfer dishes to a baking tray. Bake for 10 minutes or until golden. Serve with steamed peas.


Swap grated cheddar cheese for parmesan. Make ahead: prepare this dish a day ahead. Cover, then refrigerate. Bake close to serving. You'll need 2 slices of sourdough bread to make crumbs.