Sausage rolls may not be as popular as they once were, but they are begging for a revival. They're spectacular for breakfast: savory sausage wrapped in delicate puff pastry with a hint of mustard, which adds necessary acidity. They can be assembled the day before, then simply brushed with egg and placed in the oven once the guests arrive. And if you happen to have any leftovers they make a fantastic weekday lunch as well.
Make a rue with 2 tbsp of butter and 2 tbsp of flour. Melt. Add 2 cups of milk. Once warm, add 2 cups of cheese for mac and cheese, also add about a 1/2 bag of any kind of cheese. Melt in the sauce. Then season the sauce with garlic, salt and pepper. Pour over cooked pasta in a casserole dish. Top with bread crumbs and sprinkle some shreaded cheese on top. Bake on 350 for about a 1/2 hour.