Cook the macaroni in salted water (like the sea), until just under cooked (heaps of bite!) Rinse in cold water immediately and return to pan. Mix in some olive oil at this point to prevent sticking.
Preheat the oven to 180C.
Remove the sausages from their casing and crumble up into small rustic balls. Cook in a fry pan until golden brown. Once cooked, toss the sausage balls into the macaroni with two tablespoons of butter, most of the cheddar (keep some for topping) and all of the sour cream.
Season with salt and pepper.
Put macaroni mixture in one large baking dish, or 6 X 250ml individual dishes.
Combine the breadcrumbs, remaining cheddar cheese and the remaining butter together and sprinkle over the macaroni mixture.
Bake for 10-15 minutes until nice and hot and the topping is brown, crispy and delicious!