Smoked Haddock Mac ’n’ Cheese

Ingredients

white wine vinegar 1 tsp
olive oil 2 tbsp
plain flour 25 g
smoked haddock 350 g
milk 500 ml
butter 50 g
onion 1 (sliced)
bay leaf 1
fresh chives 1 handful (chopped)
English mustard 1 tsp
grated emmental cheese 150 g
macaroni pasta 250 g
red onion ½ (sliced)
tomatoes 4 (sliced)
fresh basil 1 handful

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Cook the dried macaroni pasta in boiling salted water for 10 minutes, and drain. Toss in a little of the olive oil to prevent the pasta from sticking together.
Chop the onion and chives. 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, gently lift the smoked haddock out of the milk, and break into chunky flakes, retaining the milk.
Make the sauce. In a separate large pan, melt the butter. When it’s bubbling, stir in the plain 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 grated Emmental 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.
Meanwhile, make the salad. Quarter the tomatoes and slice the onions and pick off some basil leaves. Place everything in a bowl.
Make the dressing by mixing together the oil and vinegar and a pinch of salt and pepper. Pour the dressing over the salad when you are ready to serve.
When the mac n cheese is ready, transfer from the oven and leave to stand for a few minutes before serving. Plate up with the salad on the side. Enjoy!

Smoked Haddock Mac ’n’ Cheese

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Ingredients

Method

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