Smoked Haddock & Macaroni Bake

Smoked Haddock & Macaroni Bake

Smoked Haddock & Macaroni Bake

Cook Time
30 Minutes
As if creamy macaroni cheese wasn’t indulgent enough, we’ve taken it to a new level with our haddock macaroni bake. While haddock recipes often center around good old fish and chips, smoked haddock is a totally different kettle of fish, with a much more intense taste. The smoky haddock pairs beautifully with the creamy cheese sauce and eggs, and we’ve added garlicky chives and a dash of nutmeg to cut through the richness of the sauce. The fresh breadcrumbs are the cherry on the cake here, adding a beautiful crunchy contrast to the silky mac and cheese. Comfort food at its finest!
  • 25 gram (1 ounce) butter

  • 25 gram (1 ounce) plain flour

  • 600 millilitre (1 pint) milk

  • 1 tablespoons minced onion

  • 1/2 teaspoon Ground Nutmeg

  • 3 tablespoons Chives

  • 175 gram (6 ounce) Cheddar cheese, grated

  • 125 gram (5 ounce) macaroni, cooked and drained

  • 350 gram (12 ounce) smoked haddock, cooked and flaked

  • 4 medium eggs, hard boiled and cut into quarters

  • 100 gram (4 ounce) fresh brown breadcrumbs


  • 1 Melt the butter in a large saucepan. Add the flour and cook for 1 minute, stirring. Gradually blend in the milk. Add the Minced Onion, Nutmeg and 2 tbs Chives. Bring to the boil, stirring.
  • 2 Remove from the heat and stir in the cheese. Stir in the macaroni, smoked haddock and eggs into the cheese mixture and warm through. Transfer to a warmed ovenproof dish.
  • 3 Combine the breadcrumbs with the remaining 1 tbs Chives and sprinkle over the dish. Place under a pre-heated grill for 2-3 minutes or until the breadcrumbs are golden.