Return of the Mac and Cheese.


Nothing is more satisfying than Mac and Cheese, well hold on tight, because if you add broccoli and bacon then you have a dream come true. This loving dish can be on the table in 15 minutes flat, and really 15 minutes, not Jamie Oliver 15 minute meals, that really take 45 minutes. I did use cauliflower, for a take on cauliflower cheese, but it looked too beige, even my 4 year old asked “why is it all the same colour’. So a bit of broccoli and bacon spruces it up.

I’ve gone on a bit about cheese sauce on this blog, which I didn’t realise until now. So I’ll be lazy, due to being in a Mac and Cheese coma,  and just post the link for the cheese sauce from a previous recipe. The secret ingredient is again, nutmeg.

Also if you fancy another take on Cauliflower cheese, then you can visit the archives for this delicious and equally as satisfying recipe. It’s made with coconut milk , if you’re looking for a healthier option.

Serves 4


Floret of broccoli, cut up very small

100g macaroni pasta

Cheese Sauce:

1.2 litres (2 pints) whole fat milk

50g (2oz) butter

50g  (20z) plain flour

250g (8oz) mature cheddar cheese, grated

Salt and pepper

Teaspoon of nutmeg


Put the cut up broccoli and pasta in a pan together and boil for 7-8 minutes.

Meanwhile, in a frying pan, follow the link for the cheese sauce directions, and add nutmeg instead of paprika at the end.

Stir it all together, then in the frying pan you used for the cheese sauce, cut up 3 thick strips of smoked bacon and fry until crispy. I use scissors to do this.

Add the bacon sprinkled on top to the dishes of mac and cheese.



Glam Sausages 

These vegetarian Glamorgan sausages have two great things about them, they’re Welsh and have cheese in them. Welsh, cheesy and moreish, therefore, you have to have at least 3 on your plate. The tip with these is to add breadcrumbs until it’s a substantial mixture to make into a sausage shape. Or if that fails, use the edge of the frying pan to push the, against to get the shape right. These take minutes to make and a few minutes to cook aswell. You can also make miniature versions for little hands, meaning children, not adults with small hands, anyway, here’s the recipe…

Makes 8 sausages


2 slices of wholemeal breadcrumbs, ripped up and blitzed in the blender

1 egg, whisked 

Half a leek, finely chopped

100g ricotta cheese

150g cheddar cheese

Teaspoon of whole grain mustard

Splash of sunflower oil.


Fry a little oil and add the leek, cook until softened, about 2 minutes.

Add all the ingredients together in a bowl, save a little of the breadcrumbs, and add the leek. Add the egg, you should have a firm dough mixture, if not add a little for breadcrumbs.

Make 8 sausages and roll in a plate of breadcrumbs. 

Add to a frying pan that has a little oil in it, fry until golden. Use a small spatular to get out the pan gently.