First, make the mac & cheese – Cook macaroni according to the packet directions, drain and tip into a greased oven-proof dish.
Make a cheese sauce by melting a Tbs butter with a Tbs plain flour and cook this roux for a couple of minutes. Off the heat,
slowly stir in whole milk to make a thick sauce, season with freshly ground black pepper and stir in a couple of handfuls of
grated strong cheddar cheese. Pour over the macaroni, sprinkle over more grated cheese and bake in a 180°C oven for 30 minutes,
until bubbling and golden on top. Meanwhile, cut smoked pork sausage into diagonal chunks and fry in a little olive oil until
browned, then stir in a few Tbs of bottled BBQ sauce. Serve alongside the mac & cheese, with a simple salad.