This delicious Mary Berry Macaroni Cheese with Smoked Haddock is a quick and creamy comfort food that’s perfect for any occasion. With simple ingredients like pasta, cheese, and smoky haddock, this easy recipe is full of flavor and topped with a crispy breadcrumb crust. A satisfying meal the whole family will love!
This Macaroni Cheese With Smoked Haddock Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 200g macaroni (pasta)
- 40g butter
- 40g plain flour (all-purpose flour)
- 900ml hot milk (whole milk)
- 250g mature Cheddar cheese, grated
- 2 tsp Dijon mustard
- 500g undyed smoked haddock fillet, skinned and cut into 3cm (1¼in) cubes
- 125g frozen petits pois (peas)
- 40g panko breadcrumbs
How To Make Macaroni Cheese With Smoked Haddock Recipe
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6 (400°F/350°F Fan/ Gas Mark 6) and prepare a deep 2.2-litre (3¾ pint) ovenproof dish.
- Cook the pasta: Cook the macaroni in boiling salted water according to the packet instructions, then drain and refresh under cold water. Drain again and set aside.
- Make the sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir for a few seconds. Gradually whisk in the hot milk, continuing to whisk until the sauce thickens and is smooth.
- Add cheese and mustard: Remove the saucepan from the heat and stir in half of the grated Cheddar cheese and the Dijon mustard. Season with salt and freshly ground black pepper to taste.
- Combine ingredients: Add the cooked macaroni, smoked haddock cubes, and frozen peas to the sauce. Stir until well combined.
- Prepare for baking: Spoon the mixture into your prepared ovenproof dish. Mix the panko breadcrumbs with the remaining grated Cheddar cheese, then sprinkle evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, until the top is golden and the fish is fully cooked through.
- Serve: Serve the macaroni cheese hot, paired with some green vegetables for a complete meal.
Recipe Tips
- Use Fresh Haddock: For the best flavor, make sure to use undyed smoked haddock. Fresh haddock will give the dish a cleaner, richer taste.
- Don’t Overcook the Pasta: Cook the macaroni al dente. It will continue to cook in the oven, and you want it to have the right texture when you eat it.
- Add Extra Cheese: Don’t be afraid to add a little more Cheddar for an extra cheesy, creamy sauce. The more cheese, the richer the flavor.
- Perfectly Crisp Topping: Mix the breadcrumbs with melted butter before sprinkling over the dish. This will give you a golden, crispy topping.
- Make Ahead: You can prepare this dish up to 8 hours ahead of time. Just store it in the fridge and bake when ready to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers macaroni cheese with smoked haddock in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: Place leftovers macaroni cheese in an airtight container or freezer bag. Freeze for up to 3 months. To use, thaw it overnight in the fridge, then reheat in the oven or microwave.
- Reheating: Cover leftovers macaroni cheese with smoked haddock with foil and reheat in a preheated oven at 350°F0r for 10 minutes, or microwave on high for 2-3 minutes, stirring halfway through, until fully heated.
Nutrition Facts
Serving Size: 1 serving (based on the recipe serving 4 people)
- Calories: 585 kcal
- Total Fat: 33g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 640mg
- Potassium: 440mg
- Total Carbohydrate: 51g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 31g
Try More Mary Berry Recipes:
Mary Berry Macaroni Cheese With Smoked Haddock Recipe
Description
This delicious Mary Berry Macaroni Cheese with Smoked Haddock is a quick and creamy comfort food that’s perfect for any occasion. With simple ingredients like pasta, cheese, and smoky haddock, this easy recipe is full of flavor and topped with a crispy breadcrumb crust. A satisfying meal the whole family will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6 (400°F/350°F Fan/ Gas Mark 6) and prepare a deep 2.2-litre (3¾ pint) ovenproof dish.
- Cook the pasta: Cook the macaroni in boiling salted water according to the packet instructions, then drain and refresh under cold water. Drain again and set aside.
- Make the sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir for a few seconds. Gradually whisk in the hot milk, continuing to whisk until the sauce thickens and is smooth.
- Add cheese and mustard: Remove the saucepan from the heat and stir in half of the grated Cheddar cheese and the Dijon mustard. Season with salt and freshly ground black pepper to taste.
- Combine ingredients: Add the cooked macaroni, smoked haddock cubes, and frozen peas to the sauce. Stir until well combined.
- Prepare for baking: Spoon the mixture into your prepared ovenproof dish. Mix the panko breadcrumbs with the remaining grated Cheddar cheese, then sprinkle evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, until the top is golden and the fish is fully cooked through.
- Serve: Serve the macaroni cheese hot, paired with some green vegetables for a complete meal.
Notes
- Use Fresh Haddock: For the best flavor, make sure to use undyed smoked haddock. Fresh haddock will give the dish a cleaner, richer taste.
- Don’t Overcook the Pasta: Cook the macaroni al dente. It will continue to cook in the oven, and you want it to have the right texture when you eat it.
- Add Extra Cheese: Don’t be afraid to add a little more Cheddar for an extra cheesy, creamy sauce. The more cheese, the richer the flavor.
- Perfectly Crisp Topping: Mix the breadcrumbs with melted butter before sprinkling over the dish. This will give you a golden, crispy topping.
- Make Ahead: You can prepare this dish up to 8 hours ahead of time. Just store it in the fridge and bake when ready to serve.
Mary Berry Macaroni Cheese With Smoked Haddock Recipe