Two years ago I was on holiday with my family in Alnmouth, Northumberland where we visited an amazing little pop up seafood shack run by the restaurant Beaches. They serve sublime fresh food to go like lobster and chips, crab sandwiches etc and I was drawn to their smoked haddock macaroni cheese.
We took it back to our holiday house and my mum and dad dived in with their forks as well as us and the kids. It was delicious, not too overpowering in smokey flavour and the crunchy gratin top added another dimension. I can’t believe it’s taken me so long to cook it but here it is… Smoked Haddock Macaroni Cheese
4 small frozen/fresh smoked haddock fillets
A little plain flour
3/4 pint milk
A handful of grated mature cheddar cheese
1) Cook the macaroni for 11 minutes.
2) I used @aldiuk cook from frozen smoked haddock fillets so baked them in the oven according to the instructions.
3) I made a cheese sauce by melting 25g butter and adding plain flour to make a thick paste. Then with the heat low, I gradually poured in 3/4 pint of milk whisking all the time.
3) Season then sprinkle in a handful of mature cheddar cheese and whisk until smooth. Turn off the heat.
4) Drain the macaroni and stir in the cheese sauce.
5) Transfer to an ovenproof dish and scatter over the haddock (break it up into small pieces first). Carefully stir it through the macaroni cheese.
6) Finish with scattering over panko breadcrumbs and bake in the oven at 180oC for 10 minutes (you may want to finish it off under the grill if it hasn’t browned enough).