Smoked Haddock Macaroni Cheese
Creamy cheddar macaroni with flakes of smoky haddock and a crisp golden top.
- Time50 min
- LevelMedium
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the macaroni in a large pan for 2 minutes less than the packet says, then drain.
8 min - 2
Put the haddock in a wide pan with the milk and bay leaf. Heat gently for 6 minutes until the fish flakes. Lift the fish onto a plate and keep the milk.
6 min - 3
Melt the butter in a clean pan. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk until you have a smooth sauce. Simmer for 4 minutes.
4 min - 4
Take off the heat and stir in two thirds of the cheese and the mustard.
- 5
Flake the haddock, removing the skin and any bones. Fold it into the sauce with the macaroni and peas.
- 6
Tip into a baking dish. Scatter over the breadcrumbs and the last of the cheese. Bake for 20 minutes until bubbling and golden.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.