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Smoky Chicken & Wensleydale Mac n Cheese

Prep time: 20mins - Cook time: 15mins
 Celebrate Yorkshire day with this Wensleydale mac n cheese recipe using our Smoky Chicken Sausages!




  • 1 Pack Heck Paprika Chicken Chipolatas 
  • 200g Macaroni pasta  
  • 25g Yorkshire Cheddar Cheese 
  • 25g Wensleydale Cheese
  • 25g Red Leicester
  • For the white sauce:
  • 50g Butter
  • 50g Flour
  • 500ml Whole Milk
  • 1tsp Black Pepper
  • 1tsp Salt
  • 1tsp Paprika
  • Grated Cheddar and Wensleydale Cheese


  1. Preheat the oven to 160 degrees and grate the cheeses
  2. Bring a large pot of salted water to boil, once the water is bubbling add the pasta
  3. Whilst the pasta boils pan-fry the Smoky Chicken Sausages on medium heat for 16 minutes, cut into pieces and make the white sauce.
  4. The first step to the white sauce, is to melt the butter in a large pan then add the flour and whisk to combine. This creates a roux which is a paste like texture
  5. Slowly pour in the milk whilst whisking constantly to avoid lumps occurring
  6. Stir in the spices – pepper, salt and paprika
  7. Stir in a good handful of cheddar cheese
  8. Add the cooked pasta, and chopped sausage to the white sauce
  9. Pour half of the pasta into a baking dish and top with the 3-cheese mix of grated Wensleydale, Cheddar and Red Leicester
  10. Pour the rest of the pasta on top and cover with the rest of the grated cheeses
  11. Pop the mac n cheese into the oven for 15 minutes


Nutritional Information Per 100g Per Portion
Energy 673kJ/161kcal 1897kJ/454kcal
Fat 8.6g 24g
of which Saturates 5.0g 14g
Carbohydrate 9.5g 27g
of which Sugars 2.1g 5.8g
Protein 11g 31g
Salt 0.66g 1.9g


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