Corn and sausage macaroni bake

1. Preheat oven to moderate, 180°C. Lightly grease 4 x 1½-cup ramekins.
   
   
2. Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well, return to pan and set aside.
   
   
3. Meanwhile, melt butter in a medium saucepan on high. Add flour and cook, stirring, 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat and cook, stirring until sauce boils and thickens. Reduce heat to
   low and simmer 3 minutes. Stir cheddar through and season to taste. Set aside.
   
   
4. Add sauce, corn and sausage to pasta. Mix well and spoon evenly between ramekins.
   
   
5. Sprinkle over combined breadcrumbs, mozzarella and parsley. Place ramekins on an oven tray. Bake 10-15 minutes, until golden and bubbly. Serve with salad if liked.

• Use any type of short pasta you have – you can even cut spaghetti into short lengths. Or add left-over cooked pasta.