Jo Pratt's smoked haddock mac and cheese - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s smoked haddock mac and cheese By You Magazine - March 11, 2019 This has to be one of the best comfort foods imaginable. Classic mac ’n’ cheese is hard to beat, but with the addition of rich, smoky haddock flaked through the sauce it’s off the scale! Susan Low SERVES 4 250g dried macaroni pasta 350g smoked haddock, skinned 1 onion, peeled and chopped 1 bay leaf 500ml milk 50g butter 25g plain flour 150g oz grated Emmental cheese 1 tsp English mustard 2 tbsp chopped chives freshly ground black pepper 1. Preheat the oven to 200°C/400°F/gas 6. 2. Cook the macaroni in boiling salted water for 10 minutes, and drain. Toss in a little oil to prevent the pasta from sticking together. 3. Put the smoked haddock in a saucepan and add the onion, bay leaf, milk and a good twist of black pepper. Put over a medium heat, bring to a simmer and cook for 10 minutes. Remove from the heat, lift the haddock out of the milk, and break into chunky flakes, retaining the milk. 4. In a separate large pan, melt the butter. When it’s bubbling, stir in the flour. Stir for about 30 seconds, then pour in the oniony milk from cooking the smoked haddock. Using a balloon whisk, mix together until it comes to the boil and you have a loose sauce consistency. Stir in half of the cheese, and stir well until it’s melted. Remove the pan from the heat and stir in the macaroni, mustard and chives. Fold through the smoked haddock and transfer to a large ovenproof dish. 5. Scatter over the remaining cheese and bake in the oven for 20–25 minutes, until golden and bubbling. TIP This can easily be transformed into a classic mac ’n’ cheese, without using the smoked haddock. Saute the onion and bay leaf in the butter until the onion is soft. Stir in the flour then add the milk, bringing the sauce to the boil. Increase the quantity of cheese to 300g/10½ oz. I like to mix things up a bit with a selection of cheeses such as Emmental, smoked Cheddar and Monterey Jack. Recipe from The Flexible Pescatarian by Jo Pratt, RRP £20, White Lion Publishing RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved