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- Smoked Haddock Mac and Cheese
Smoked Haddock Mac and Cheese
Prep time:
Cook time:
Serves: 4
This is a next-level mac and cheese, with melty mozzarella, mature cheddar and (surprise ingredient) flaky smoked haddock. You can also make it your own – swap the cheddar or mozzarella for gouda or gruyere, or the haddock for smoked cod or hake, if you like.
Don’t worry if you slightly under cook the pasta as it will carry on cooking in the oven.
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Ingredients
- 4 haddock fillets
- 500ml whole milk
- 2 bay leaves
- 200g macaroni
- 60g plain flour
- 1 knob butter
- 100g mature cheddar, grated
- 150g mozzarella, torn into chunks
- 1 handful of chives, snipped to serve
- 1 bag salad leaves
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Place the smoked haddock in a large saucepan, cover with the milk, add the bay leaves and season. Bring to the boil and simmer gently, uncovered, for 5 mins or until the fish starts to flake. Lift the smoked haddock out onto a plate and break up into large chunky pieces. Strain the milk into a jug
Step 2
Cook the macaroni in salted boiling water for 5-6 mins until al dente. Drain, reserving 50ml of pasta water, then rinse the pasta in cold water to stop it from sticking together.
Step 3
For the cheese sauce, place the flour into a large saucepan over medium heat with a knob of butter, melt, stirring continuously for 1 min.
Step 4
Slightly, increase the heat, then gradually stir in the reserved poaching milk. Keep stirring the milk until the sauce thickens, adding the reserved pasta water if it gets too thick or extra flour if the sauce is too thin. Once combined, smooth and thickened, simmer for 2 mins more. Stir ¾ of the cheddar and mozzarella into the sauce. Add the drained macaroni and flaked fish and gently stir to combine.
Step 5
Spoon into a 24cm x 17cm ovenproof dish and sprinkle with the remaining cheese. Bake in the oven for 20-25 mins until the sauce is bubbling nicely and the top is a lovely golden brown. Sprinkle with chopped chives and serve with a salad, if you like.
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