Smoked Haddock Macaroni

Smoked Haddock Macaroni

A rich and creamy pasta dish for all the family.





Servings: 4 Prep Time: 10 mins Cooking Time: 35 mins

What you'll need

  • 200g macaroni
  • 1 onion, chopped
  • 300g Smoked haddock fillet, skinned & cubed
  • 3 hard boiled eggs, chopped
  • Juice of 1 lemon
  • Salt & pepper

    Bechamel Sauce
  • 1 Litre Delamere Dairy goats' milk
  • 1 bay leaf
  • 50g Delamere Dairy goats' butter
  • 140ml cream
  • 100g Delamere Dairy medium goats' cheese
  • 50g plain white flour



How to make it...

  1. This dish is baked in a lightly buttered, shallow baking dish. Pre-heat oven to 225°C.
  2. To make the bechamel sauce, boil the goats' milk with the pepper and bay leaf.
  3. Meanwhile bring a large pan of salted water to the boil and cook the macaroni (according to the instructions on the packet) with the onions.
  4. Drain when they still have a little bite to them.
  5. Finish the white sauce by melting the butter, in a thick-bottomed pan, adding the flour, stirring to a paste and gradually adding the milk, little by little and stirring quickly.
  6. Remove from the heat add the fish, macaroni, onions and hard-boiled eggs, season with lemon juice, salt and pepper.
  7. Place in the baking dish, pour over the cream and top with the cheese (thinly sliced). Bake for 25 minutes until golden brown.



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