Lemon, Leek and Sausage Mac-and-Cheese

Preheat oven to 200°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Finely zest and juice lemons. Pick tarragon and dill leaves from their stems and finely chop.

Remove sausage mince from casings and place in a bowl, discard casings. Add half the dill and tarragon and half the lemon zest to bowl. Season lightly with salt and pepper and roll into 2 teaspoon-sized meatballs.

Cook pasta in a large saucepan of salted, boiling water for 5 minutes or until almost al dente. Drain.

Heat oil in a large, flameproof casserole dish over medium heat. Add meatballs and cook, turning occasionally, for 5–6 minutes or until browned all over. Remove from pan and place on a plate. Reduce heat to medium-low, add leek and cook, stirring frequently, for 7 minutes or until softened.

Remove pan from heat and add lemon juice, meatballs, pasta, cream, milk, remaining zest and remaining dill and tarragon. Season with salt and lots of cracked pepper and stir to thoroughly combine. Top with mozzarella and parmesan and bake for 15 minutes or until golden and bubbling.

Sprinkle pasta bake with cracked black pepper and divide between serving bowls.