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Smoked haddock macaroni cheese


Serves: 4
timePrep time: 30 mins
timeTotal time:
Smoked haddock macaroni cheese
Photographed by Dan Jones

Smoked haddock macaroni cheese


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
7gr
Saturates
4gr
Carbs
45gr
Sugars
8gr
Fibre
6gr
Protein
48gr
Salt
2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 500g skinless and boneless smoked haddock fillet
  • 600ml skimmed milk
  • 2 bay leaves
  • 2 x 200g packs baby leaf spinach
  • 150g dried high fibre white macaroni
  • 40g cornflour
  • 75g Be Good To Yourself 50% less fat mature cheese, finely grated
  • 25g Parmesan, grated finely
  • 1 tsp Dijon mustard
  • a few slices of tomato
  • 1 tbsp snipped chives

Step by step

Get ahead
Make the macaroni cheese up to a day ahead, cool, cover and chill, bake as below. It freezes well, too.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the smoked haddock in a shallow pan, cover with the milk and add the bay leaves and seasoning. Bring to the boil and simmer gently, uncovered, for 6 minutes or until the fish starts to flake. Lift the smoked haddock out to a plate and break up into chunky pieces. Strain the milk into a jug.
  2. Meanwhile, rinse the spinach and wilt it in a pan (or cook it in the bag in the microwave to save on washing up – be sure to follow the instructions on the pack). Cook the macaroni in salted boiling water for 5-6 minutes until al dente, then drain and rinse in cold water to stop it from sticking together. Squeeze out the excess moisture from the spinach and chop roughly, then set aside.
  3. For the cheese sauce, place the cornflour in a nonstick saucepan and gradually blend in the reserved milk. Heat, stirring, until the sauce thickens, then simmer for 2 minutes. Combine the cheeses and stir three-quarters into the sauce, along with the mustard, and season to taste. Stir the drained macaroni into the cheese sauce.
    Tip
    This dish combines several comfort foods together, with its layers of poached smoked haddock, iron-rich spinach, and melting macaroni cheese topping. Serve with a tomato salad.
  4. Scatter the smoked haddock over the base of an ovenproof dish, about 20cm square, then add the spinach. Spoon the macaroni cheese over the top. Finally, top with sliced tomato, then mix the rest of the cheese and the chives together and sprinkle over the surface.
  5. Bake in the oven for 20-25 minutes until the sauce is bubbling nicely and the top is a lovely golden brown.

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