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sausage and squash macaroni cheese: british sausage week.

Celebrating the great British banger with British Sausage Week. From 31st October - 6th November 2016, foodies, food bloggers and budding chefs alike are encouraged to experiment with new recipes which feature the humble British sausage. Keeping with the Autumnal vibe, I've rustled up a welcoming macaroni cheese with hints of butternut squash throughout and great quality Red Tractor Lincolnshire sausages on top. 

Lincolnshire sausages traditionally contain a hint of sage, making them the perfect aromatic counterpart to earthy root vegetables. The mac and cheese adds extra comfort, whilst the butternut squash goes towards your five a day - for much needed vitamins in these chilly months. A hearty meal that would be great to make for family and friends. What do you think?

Shopping list.
♥ A small butternut squash, cut into chunks
♥ A dash of olive oil
♥ 6 Red Tractor Lincolnshire sausages
♥ 30g butter
♥ 30g flour
♥ 600ml milk
♥ 100g mature grated cheese, reserve around 20g for the topping
♥ 200g macaroni pasta
♥ Salt and pepper to season

Step one. Put your butternut squash on a baking tray and bake for 30-45 minutes until soft. When cool, blitz together in a blender. You could also do this part ahead.

Step two. Meanwhile, cook your sausages according to packet instructions. I do mine for around 15 minutes in the Actifry.

Step three. When your sausages and butternut squash are cooked, you're ready to make the cheese sauce and macaroni. Preheat your oven to 180 degrees C.

Step four. Make your cheese sauce by first melting the butter on a low heat, then adding in the flour and stirring together for 1-2 minutes. Gradually pour in the milk, stirring as the sauce thickens. Turn up the heat if needed. Lastly add in the cheese and stir until melted. Season to taste.

Step five. Cook the macaroni according to packet instructions, which should take around ten minutes.

Step six. With all your elements ready, lastly assemble by stirring together the macaroni, most of the cheese sauce and the butternut squash mix. Pour over the remaining cheese sauce and add the sausages on top. Scatter with the cheese and more salt and pepper.

Bake for 20-30 minutes until golden. Serve piping hot - yum! There are a few elements to preparing the dish but I actually made it ahead and then baked it on the evening I wanted to eat it - for an extra speedy midweek meal!

Have you ever made a twist on macaroni cheese? What are your favourite sausage recipes and will you be making anything for British Sausage Week? Make sure you look out for the Red Tractor logo to ensure the great quality!

To discover new ways to enjoy sausages visit britishsausageweek.com, follow @LovePork on Twitter or find them on Facebook at Lovepork.UK

In collaboration with Love Pork

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