Ingredients
| 1 Ltr | Whole milk (Main) |
| 2 | Onions, peeled, 1 small one studded with 5 cloves to flavour the bechamel and the second onion finely chopped |
| 1 tsp | Black peppercorn |
| 2 | Bay leaves, or 3, fresh ones |
| 70 g | Butter |
| ⅓ cup | Flour |
| 2 tsp | Mustard powder |
| 1 tsp | Worcestershire sauce |
| ½ tsp | Cayenne pepper, or to taste |
| 1 clove | Crushed garlic |
| 3 | Apples, 2 grated for the sauce, 1 or more sliced for topping (Main) |
| 3 | Pork sausages, meat squeezed from casings (Main) |
| 1 small handful | Sage leaf, finely chopped |
| ⅔ cup | Mild grated cheddar (Main) |
| ⅔ cup | Grated swiss cheese (Main) |
| ⅔ cup | Grated goat's cheese (Main) |
| 1 drizzle | Cream, a good pour |
| 4 cups | Macaroni, cooked (Main) |
| 1 large handful | Grated parmesan cheese, enough to cover the dish (Main) |
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Directions
- Preheat oven to 200C.
- For the bechamel sauce, into a pot put the milk, clove-studded onion, the peppercorns and bayleaves. Heat until just scalded (hot, not boiling).
- In a large heavy based saucepan, melt the butter until foaming. Whisk in the flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes.
- In stages, strain and whisk in the milk until smooth and just boiling. Reduce to a simmer, then stir until sauce thickens (to the consistency of pouring custard, approx. 7-10 minutes).
- Whisk in mustard powder, Worcestershire sauce and cayenne pepper (to taste), then rest sauce for 5 minutes.
- Gently fry the finely chopped onion, the garlic and 2 grated apples until soft. Add the sausage, cooking to break up the meat as you go. Season with the chopped sage and a good grind of black pepper, and remove.
- To the bechamel, add the grated cheddar, Swiss and goat's cheese. Add a good pour of fresh cream and reheat gently, stirring until cheese has melted. Add macaroni and sausage mix and stir to combine. Season.
- Transfer mix to a large baking dish, top with parmesan and sliced apple and bake until golden.
