1. Heat the butter in a large pot. Sweat the onions, leek, and garlic for 1–2 minutes.

2. Add the flour. Cook for 1 minute. Moisten with milk and stir well with a whisk to avoid lumping. Slowly bring to a boil until the mixture becomes thick and creamy.

3. Remove from heat. Add the cheeses in 3–4 batches until everything is properly melted. Stir in the pumpkin puree. Mix well. 

4. Cook hot dog slices in a hot pan for a few minutes until slightly browned. 

5. Add the cooked macaroni to the sauce. Mix. Add the cooked sausages. Mix.

6. Serve and garnish with fresh chives. 

Chef’s secret 

• Adding pumpkin puree or squash to the macaroni and cheese gives a splash of colour, and it adds vitamins and vegetables to this timeless classic—and your children will be none the wiser!