Pimped Up South West USA Mac & Cheese

Pimped Up South West American Mac & Cheese

Prep 15 mins
Cook 25 mins
Serves 4

Mac and Cheese may be the ultimate comfort food for some but this livened up, Southwest American twist with chipotle chilli, guacamole and tortilla chips paired with Cauldron Lincolnshire Sausages will bring a smile to anyone’s face.

Vegetarian Lincolnshire Sausages Find out more


1 Pack of Cauldron Lincolnshire Sausages, sliced
300g elbow macaroni
1 tbsp vegetable oil
1 large onion, diced
2 tbsp butter
2 tbsp flour
4 tsp chipotle paste
600ml semi-skimmed milk
1 stock cube 1 tsp Dijon mustard
50g Monterrey Jack cheese, grated, or if not available, use a medium Cheddar (+ handful of cheese for sprinkling on top)

For the suggested toppings:
Soured cream
Tortilla chips
Sliced jalapeno peppers
Chopped fresh coriander
Chopped spring onions


  1. Bring a large pan of water to the boil and cook the macaroni for 10 minutes until al dente. Drain well and set to one side.
  2. Preheat the oven to 200°C/400°F/Gas mark 6.
  3. Preheat the oil in a pan and saute the onion for 4-5 minutes until softened. Add the butter and stir until melted then stir in the flour and cook for 2-3 minutes. Add the chipotle paste and cook for 1 minute then add the milk little by little stir continuously until thickened approximately 5 minutes. Stir in the Dijon and crumble in the stock cube. Stir in two-thirds of the cheese, the macaroni and the sliced sausage. Place in an oven proof container, sprinkle with the remaining cheese and bake for 12 minutes until golden brown and bubbling.
  4. Serve with a variety of toppings such as sliced jalapenos, soured cream and tortilla chips.