Nikki's sausage and bacon macaroni recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
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Customer recipe by Nicola McGarry
Added 75 months ago

Bring a saucepan of salted water to the boil, add the macaroni and oil and cook until tender, but still firm to the bite. Drain and return to the pan.

Add 25g of the butter, cover, shake the pan and keep the pasta warm.

Melt the remaining butter in a saucepan and fry the fennel for 3-4 minutes. Stir in the mushrooms and fry for a further 2 minutes and then stir in the sausage and bacon and remove from the heat.

Make bechamel sauce, first melt 25g butter in a saucepan and stir in 25g flour, combine well creating a paste. Gradually sitr in 300ml of warm milk and then add the finely chopped onion, peppercorns and parsley sprigs and season with salt, thyme and grated nutmeg.

Allow to simmer, but constantly stir the mixture for a further 15 minutes before straining.

Stir the meat mixture into the bechamel sauce and pour into a greased ovenproof dish and spread evenly. Sprinkle over the parmesan cheese and arrange the tomato slices in a ring around the edge. brush the tomatoes with olive oil and sprinkle over the oregano.

Bake in a preheated oven at 180°C, gas mark 4 for 25 minutes, or until golden brown. Serve immediately.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 350g dried short-cut macaroni
  • 85g butter, plus extra for greasing
  • 1tbsp olive oil, plus extra for brushing
  • 2 small fennel bulbs, thinly sliced, fronds reserved
  • 175g mushrooms, thinly sliced
  • 175g bacon lardons, cooked
  • 175g sausages, cooked and thinly sliced
  • pinch cayenne pepper
  • 55g freshly grated parmesan cheese
  • 2 large beef tomatoes, sliced
  • 1tsp dried oregano
  • dash/crack salt and pepper
  • For the bechamel sauce
  • 25g butter
  • 25g plain flour
  • 300ml warm milk
  • 2tbsp onion, finely chopped
  • white peppercorns
  • sprigs parsley
  • dash/crack salt
  • 1tsp dried thyme
  • 1tsp grated nutmeg
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