A flat lay photo of a gratin dish of pigs in blankets macaroni cheese - mac and cheese with bacon wrapped sausages and crispy, golden sage breadcrumbs
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Pigs in blankets macaroni cheese

Creamy macaroni cheese with that festive favourite, pigs in blankets!
Course Main Course
Cuisine American, British
Keyword pigs in blankets macaroni cheese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Nickki Thompson

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, peeled and diced
  • 400 g macaroni

For the sauce:

  • 50 g butter
  • 25 g plain flour
  • 1 1 1/2 litres milk
  • 1 tsp mustard
  • Salt and pepper
  • 250 g mature cheddar cheese, plus extra for sprinkling over the top
  • 10-12 pigs in blankets add as many as you like/can possibly fit in - the more the merrier, I say!

For the breadcrumb topping

  • 50 g butter
  • 1/2 tsp olive oil
  • Half a stale baguette, whizzed in a food processor until you have large crumbs (you could also use panko breadcrumbs)
  • 1/2 tbsp chopped fresh sage

Instructions

  • Preheat the oven and cook the pigs in blankets according to the packet instructions.  
  • Heat the oil in a small saucepan and add the onion.  Cook over a low heat for 10-15 minutes until softened but not coloured.  Remove from the heat and set  aside. 
  • Cook the macaroni according to the packet instructions. Drain well and set aside while you make the sauce.
  • Melt the butter in a medium saucepan. Add the flour and stir with a wooden spoon. Cook the roux for a minute or two, then remove from the heat. Switching to a hand whisk, slowly add the milk, whisking well after each addition.
  • When all the milk has been added, place back on the hob and cook on a low heat for 10 minutes, stirring often. When the sauce has thickened, add the mustard, salt and pepper. Remove from the heat and add the cheese, stirring quickly until melted and smooth.
  • FOR THE BREADCRUMB TOPPING:
  • Melt the 50g butter and olive oil in a small saucepan.  Tip in the breadcrumbs and chopped sage and fry for about 5 minutes, or until golden and crunchy.  Take care not to overcook, it can burn very quickly.  Remove from the heat and season with a little salt and pepper. 
  • When everything is ready, combine the sauce with the macaroni and cooked onion and transfer to a heatproof dish.
    Place the pigs in blankets in the macaroni, letting them peek out a little.  
    Scatter over the crunchy breadcrumbs, top with some grated cheese and brown under a hot grill for about 5 minutes.