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  • Easy
  • Family Friendly
  • One Pot

Lemon, Leek and Sausage Mac-and-Cheese

This creamy pasta bake is a golden- crowned dish of pure indulgence. We’ve added layers of flavour to the comforting classic with quick-roll meatballs, sweet leek, and plenty of fresh lemon and fragrant herbs.

60 Minutes




Prepare Vegetables

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.



Make Meatballs

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

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



Cook Meatballs

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.



Cook Pasta Bake

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.



Plate Up

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

Australians QuiteLike

Lemon, Leek and Sausage Mac-and-Cheese

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.