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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g dried macaroni pasta
  • 350 g smoked haddock, skinned
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 500 ml milk
  • 50 g butter
  • 25 g plain flour
  • 150 g Emmental cheese grated
  • 1 tsp English mustard
  • 2 tbsps Chives, Chopped
  • Freshly ground black pepper
Smoked haddock mac 'n' cheese Smoked haddock mac 'n' cheese

Smoked haddock mac 'n' cheese

This has to be one of the best comfort foods imaginable. Classic mac ’n’ cheese is hard to beat, but with the addition of rich, smoky haddock flaked through the sauce it’s off the scale! Serve with a buttered green veg or tomato salad.


This recipe is from my book The Flexible Pescatarian.


Preheat the oven to 200℃


Cook the macaroni in boiling salted water for 10 minutes, and drain. Toss in a little oil to prevent the pasta from sticking together. 


Put the smoked haddock in a saucepan and add the onion, bay leaf, milk and a good twist of black pepper. Put over a medium heat, bring to a simmer and cook for 10 minutes.


Remove from the heat, lift the haddock out of the milk, and break into chunky flakes, retaining the milk. 


In a separate large pan, melt the butter. When it’s bubbling, stir in the flour. Stir for about 30 seconds, then pour in the oniony milk from cooking the smoked haddock. Using a balloon whisk, mix together until it comes to the boil and you have a loose sauce consistency. Stir in half of the cheese, and stir well until it’s melted. 


Remove the pan from the heat and stir in the macaroni, mustard and chives. Fold through the smoked haddock and transfer to a large ovenproof dish. Scatter over the remaining cheese and bake in the oven for 20–25 minutes, until golden and bubbling. 

Smoked haddock mac 'n' cheese Smoked haddock mac 'n' cheese

Smoked haddock mac 'n' cheese

This has to be one of the best comfort foods imaginable. Classic mac ’n’ cheese is hard to beat, but with the addition of rich, smoky haddock flaked through the sauce it’s off the scale! Serve with a buttered green veg or tomato salad.


This recipe is from my book The Flexible Pescatarian.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g dried macaroni pasta
  • 350 g smoked haddock, skinned
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 500 ml milk
  • 50 g butter
  • 25 g plain flour
  • 150 g Emmental cheese grated
  • 1 tsp English mustard
  • 2 tbsps Chives, Chopped
  • Freshly ground black pepper

Preheat the oven to 200℃


Cook the macaroni in boiling salted water for 10 minutes, and drain. Toss in a little oil to prevent the pasta from sticking together. 


Put the smoked haddock in a saucepan and add the onion, bay leaf, milk and a good twist of black pepper. Put over a medium heat, bring to a simmer and cook for 10 minutes.


Remove from the heat, lift the haddock out of the milk, and break into chunky flakes, retaining the milk. 


In a separate large pan, melt the butter. When it’s bubbling, stir in the flour. Stir for about 30 seconds, then pour in the oniony milk from cooking the smoked haddock. Using a balloon whisk, mix together until it comes to the boil and you have a loose sauce consistency. Stir in half of the cheese, and stir well until it’s melted. 


Remove the pan from the heat and stir in the macaroni, mustard and chives. Fold through the smoked haddock and transfer to a large ovenproof dish. Scatter over the remaining cheese and bake in the oven for 20–25 minutes, until golden and bubbling.