Chipolata Mac & Cheese

September 17, 2021

Serves: 2 Time: 45


  • Plain Flour x 40g
  • Salted Butter x 40g
  • Bay Leaves x 2
  • Milk x 600ml
  • Cream x 100ml
  • Elbow Macaroni x 250g
  • Applewood Smoked Cheese x 175g
  • Red Leicester Cheese x 175g
  • Chipotle Paste x 2 tablepoons
  • Rosemary x 2 sprigs
  • Honey x 1 tablespoon
  • Salt & Pepper
  • Edwards of Conwy Honey & Rosemary Pork Chipolatas


  1. Cook the elbow macaroni in a large saucepan of boiling salted water for 8 -10 minutes. Drain well and set aside.
  2. Melt the butter over a medium heat in a saucepan. Add the flour and stir to form a roux, cooking for a few minutes. Gradually whisk in the milk, a little at a time. Cook for 10 minutes to a thickened and smooth sauce. Add the cheese, chipotle paste, bay leaves, rosemary and honey and stir until it is well combined and melted. Add salt and pepper to taste. Add the macaroni to the sauce and mix well.
  3. To cook the Edwards of Conwy Honey & Rosemary Pork Chipolatas place under a preheated medium grill for 14 - 16 minutes, turning regularly.
  4. Transfer the Mac & Cheese to a serving pan and top with Edwards of Conwy Honey & Rosemary Pork Chipolatas and sprigs of fresh rosemary.