Mogambo, Sausage and Cheddar Mac and Cheese
by Zing Kitchen
Craving a fancy mac and cheese? This is your recipe!
Spicy Italian sausage, sharp cheddar sauce, and the garlicky goodness of Mogambo come together as pure comfort in a bowl. Perfect for a cozy night in.
Serves 2 (with leftovers)
- 50g/3tbsp butter
- 50g/6tbsp flour
- 600ml/2 cups milk
- 150g sharp cheddar
- 1 Kraft single
- 200 grams of macaroni
- ½ an onion
- 2 Italian sausages
- 50g frozen peas
- 1 tsp cooking oil
- 4 tbsp Mogambo Spiced Garlic Spread
- 1 tbsp salt, or to taste
- First, make the bechamel (fancy word for white sauce). To make a roux, melt the butter over a medium heat, and add the flour. Stir constantly until it turns a blond-ish, sandy colour. This is called a blonde roux, the base of a bechamel. Turn the heat up to the highest, and start adding the milk, 50ml at a time to start. Whisk it to avoid lumps, and when the mix is smooth, add more liquid. Doing it in batches ensures a smooth sauce.
- When all the milk is incorporated, turn the heat to low, and cook for 3-4 minutes, whisking every 30 seconds or so. Grate your cheddar. Remove the sauce from the heat, and add ⅔ of the cheddar, plus your fancy Kraft Single. There’s enough heat in the sauce and pan to melt the cheese, don’t be tempted to put it back on the heat. Boiling the sauce at this stage will split the cheese. Set aside for later.
- Put a pot of water on to boil, and cook the paste for a few minutes less than package instructions. You want it to be around half cooked. Drain, rinse in cold water, and set aside.
- Slice your onion, and remove the sausage meat from the casings. Put a pan over a high heat, and add the oil. Add the sausage and break it up with a spatula. Don’t move it too much, colour will add a lot of flavour. After a minute, add the onion and continue to saute until the onion is softened. Deglaze with a splash of water, and add the cheese sauce, Mogambo, peas, and drained pasta, and season with salt. Check for seasoning at this stage.
- Mix everything, and put in a baking dish. Sprinkle the remaining cheddar on top and bake in an oven at 400f uncovered for 15 minutes. Turn on the broiler, and give it a couple extra minutes under to get all crispy and brown if needed.
- When its cooked, let it rest for 15 minutes. This lets it set, and the texture is way better. You also won’t burn the roof of your mouth!
Notes: The Kraft single seems unnecessary, but it adds a rich mouthfeel that you just can’t replicate. If you’re avoiding processed foods, omit it.
Make it vegan: Use soy/almond milk in the place of the milk, swap the butter out for cooking oil, and use your favourite vegan cheese.