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Smoked Haddock & Macaroni Bake
Cook Time
30 Minutes
Ingredients
11
Servings
4
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!
Ingredients
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
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Instructions
- 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.
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