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HADDOCK MAC & CHEESE

HADDOCK MAC & CHEESE

Give mac & cheese a flavour boost by adding smoky Cape Haddock.
Serves 6
2 - 3 x I&J Haddock Medallions
250 g macaroni
4 Tbsp (60 ml) butter
4 Tbsp (60 ml) flour
2 cups (500 ml) milk
150 ml fresh cream
1 tsp (5 ml) whole grain mustard
1 cup (250 ml) grated cheddar cheese
2 Tbsp (30 ml) melted butter
½ cup (125 ml) Panko breadcrumbs
1 Tbsp (15 ml) chopped chives or fresh rosemary
1. 
Pre-heat the oven to 190°C.
2. 
Poach the frozen I&J Haddock Medallions as per cooking instructions on the pack. Break into chunks.
3. 
Boil the pasta until al dente.
4. 
Melt the butter in a small pot and stir in the flour, cook for 1 minute and slowly add the milk a little at a time, stirring constantly to prevent lumps from forming. Bring to a gentle simmer and add the fresh cream, mustard and cheese to the white sauce. Mix well. Add the cooked pasta and Haddock chunks and spoon into an ovenproof dish.
5. 
Prepare the crumb topping: mix the melted butter into the Panko breadcrumbs until coated. Stir in the chopped chives or rosemary. Spoon the crumb mixture over the Haddock mac & cheese.
6. 
Bake for 25 to 30 minutes.

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