Mary Berry Macaroni Cheese With Smoked Haddock Recipe

This dish is what happens when comfort food gets a little glow-up. I first made this on a rainy Tuesday, thinking it was just another mac and cheese—but the smoked haddock took it somewhere completely different. Suddenly it was less “kids’ tea” and more “pub lunch with a glass of white.”

That said, my first attempt? I didn’t cut the fish small enough. Ended up with uneven chunks—some undercooked, some totally lost. But once I diced them into proper bite-sized cubes and tucked them into the cheese sauce, it came out golden, bubbling, and so ridiculously good I didn’t even miss the bacon I’d usually sneak in.

Let me show you how to get the cheese sauce silky, the fish just-cooked, and the top perfectly crisp.

WHY THIS ONE WORKS SO WELL

• The smoked haddock cuts through the richness of the cheese sauce—no need for bacon or ham.
• Peas add sweetness and colour without overpowering anything.
• Panko + Cheddar topping is next-level crispy. I tried regular breadcrumbs once—never again.

INGREDIENTS + WHY THEY MATTER

• Macaroni (200g) – The classic choice. Holds the sauce in every nook.
• Butter + flour (40g each) – The base of your roux. Gets silky when whisked with milk.
• Hot whole milk (900ml) – Warm milk = smooth, lump-free sauce. Cold milk = trouble.
• Mature Cheddar (250g) – Strong flavour. Mild cheddar disappears.
• Dijon mustard (2 tsp) – Cuts the richness and sharpens the cheese.
• Smoked haddock (500g) – Undyed is best. It’s delicate, flaky, and not overly salty.
• Frozen petits pois (125g) – No need to thaw. They heat through as it bakes.
• Panko breadcrumbs (40g) – Crunchier than regular. Mixed with cheese for that golden topping.

MAKING IT YOURS (WITHOUT RUINING IT)

• No haddock? Try hot-smoked salmon or flaked trout—but adjust salt, as they’re stronger.
• Extra veg? Add wilted spinach or blanched leeks—but keep it simple. Too much and the sauce can split.
• Cheese swap? I’ve tried a mix of Gruyère and Cheddar. Lovely, but you do lose that British edge.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce turned grainy	Added cold milk to hot roux	Always warm the milk first
Haddock overcooked	Cooked it before baking	Add raw cubes—they cook perfectly in the oven
Topping went soggy	Didn’t mix cheese with breadcrumbs	Combine both for an even golden crust

HOW TO MAKE MARY BERRY’S MACARONI CHEESE WITH SMOKED HADDOCK

1. Preheat the oven to 200°C (180°C fan). Butter a 2.2-litre baking dish.
2. Cook the macaroni in salted water until al dente. Drain, rinse under cold water, and set aside.
3. Make the sauce: Melt butter in a pan, stir in flour, and cook for 1 minute. Slowly whisk in hot milk. Cook, whisking, until thick and smooth.
4. Add cheese + mustard: Off the heat, stir in half the grated Cheddar and all the mustard. Season well.
5. Combine: Add pasta, haddock cubes, and frozen peas to the sauce. Stir gently.
6. Layer and top: Spoon mixture into the dish. Mix remaining Cheddar with panko and sprinkle over the top.
7. Bake: 25–30 minutes until golden, bubbling, and the fish is cooked through.
8. Serve: Straight from the oven, with green veg or a simple salad.

TIPS FROM MY KITCHEN

• I always cut the haddock into 3cm cubes—any bigger and they don’t cook evenly.
• Mix the panko and cheese by hand—it coats more evenly than tossing with a spoon.
• If I’m making it ahead, I assemble and chill without the topping. Add it just before baking.

STORAGE + SERVING

• Fridge: Keeps for 3 days in a sealed container.
• Freezer: Freeze before baking, or after it’s cooled. Wrap tightly. Use within 3 months.
• Reheating: Oven is best—cover with foil and heat at 180°C for 10–15 mins. Microwave works too, but the topping softens.

FREQUENTLY ASKED QUESTIONS

Q: Can I use cooked haddock instead of raw?
A: Yes, but add it gently at the end so it doesn’t break apart. Raw works best as it cooks in the sauce.

Q: Is this recipe too fishy for kids?
A: Surprisingly, no. The cheese and peas balance out the smokiness. My picky niece devoured it.

Q: Can I make this without mustard?
A: You can skip it, but I’d recommend adding a splash of lemon juice instead to balance the richness.

Q: Can I use a different pasta shape?
A: Definitely. Penne or fusilli work well—just make sure it holds sauce.

Try More Recipes:

• Mary Berry Mushroom Pasta Bake
• Mary Berry Smoked Salmon And Haddock Kedgeree​
• Mary Berry Mac And Cheese Recipe