Mac N’ Cheese N’ Bangers

Mac N’ Cheese N’ Bangers

An American favourite meets an English tradition with this new take on an old classic!

3 Spencer’s Traditional Pork Bangers (1/2 pack), sliced
8 ounces Elbow Macaroni
2 teaspoons Vegetable Oil
2 tablespoons Butter
2 tablespoons Flour
1/8 teaspoon Freshly Ground Black Pepper
1 scant teaspoon Salt
pinch Nutmeg
pinch Cayenne Pepper
2 cups Whole Milk
2 1/2 cups Shredded Mild Cheddar Cheese or a blend of Cheddar, Monterey Jack and Colby
2 tablespoons Fresh Parsley, chopped

2 tablespoons Butter
1 cup Soft Fresh Bread Crumbs

Cooking Directions:
Cook pasta in boiling salted water following package directions. Drain and rinse.

Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.

In a large saucepan, cook sliced sausages in oil until lightly browned. Remove to a plate and set aside.

Add 2 tablespoons of butter to the saucepan and melt over medium heat. Add the flour and stir until smooth and bubbly. Stir in pepper, salt, nutmeg, and pepper, then gradually add the milk.

Cook, stirring, until thickened. Add 2 cups of cheese and continue cooking, stirring, until cheese is melted. Stir in the drained pasta and parsley until well blended. Transfer to the prepared baking dish and top with the remaining 1/2 cup of shredded cheese.

Melt 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle over cheese layer. Bake for 25 to 30 minutes, or until browned and bubbly.

Serves 4-6.