A modified Mac and cheese



Ok  ! prepare a roux as you usually would for a mac and cheese,  crumble some sausage and cook first. Add the flour and milk etc. Add some tomato paste to give it a tomato flavour. Add seasonings to your liking.

In an overly large casserole dish,( this is so it is not a deep dish bubbly saucy casserole but one that the pasta is almost a single layer and is lightly coated with the sauce), spread some greens then the pasta. (Cooked to liking)

Pour the sauce over over the pasta, if you prefer, spent grain bread cubes on top. Heat through in an oven, broil and brown if preferred.

Of course you can add cheese anywhere along the way….

other useful additions might included onions, garlic or any other veggie, a bit of heat ?


The sausage roux…….  mmmmmmmm……..


  Assembly of the sauce….. IMG_7219 cook and complete the sauce……. IMG_7220 line the bottom of the pan with greens………. I threw in some fennel……. IMG_7216 Add the pasta, could be only half cooked if you like al dente ……. IMG_7217   Layer on the sauce, it’s not imperative to cover all the pasta , let the richness of the sauce do the work……I often include some bread crumbs, or cubes on top. These from spent grain bread… Bake, I guess at about 350 degrees to heat everything up, the sauce will stick to the pasta, if you like the crunch, broil…. IMG_7221 As such……       IMG_7223 Close up of the finished dish…… IMG_7222Sort of like a pasta salad, wouldn’t you say….



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