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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 My Favourite Tomato Salad (page 149) of 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. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

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 My Favourite Tomato Salad (page 149) of my book The Flexible Pescatarian.

favorite
print
rate
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. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.