This smoked haddock macaroni will make a really tasty supper. Its very quick and easy to prepare and the cheesy sauce will make sure its a hit with all the family.

The smoked haddock in our shops comes from our own smokehouse that is part of our Crouch End shop – so a really local food product made on your doorstep. We use traditional skills and recipes that have been handed down through the Purkis family for at least six generations! See more on our smokehouse here >>

Ingredients For Smoked Haddock Macaroni

225g smoked haddock from Walter Purkis & Sons
600mls milk
1 bayleaf
200g macaroni
1 large cauliflower, trimmed and cut into large florets
1 bunch spring onions
50g butter
2 tbsp plain flour
¼ tsp dried mustard
¼ tsp cayenne pepper
Grainy mustard to taste
75g mature Cheddar cheese
Salt and freshly ground black pepper

Cooking Method For Smoked Haddock Macaroni

Check your haddock fillet for any bone and then cut into thick chunks.  (we can remove the skin for you in the shop – please ask). Put into a large saucepan, pour over the milk and add the bayleaf. Bring slowly to the boil and reduce the temperature to poach over a low heat for 3  minutes. Remove the fish from the milk and strain the milk put to one side ready to use in making the sauce.

Cook the macaroni in boiling salted water for 7 minutes, add the cauliflower florets and continue to simmer until the pasta is just cooked and the cauliflower tender. Strain and allow to drain for a few minutes.

In a medium sized saucepan cook the spring onions in the butter for 3 – 4 minutes or until tender. Blend on the flour with the mustard and cayenne pepper. Cook over a very low heat for 1 minute then blend in the hot milk, whisking to prevent lumps forming.

Bring to the boil and simmer for 2 minutes. Stir in the grainy mustard and cheddar cheese and season to taste with salt and pepper.

Heat the oven to gas mark 6 (200°C) Mix the smoked haddock, cauliflower and pasta together and place into a large gratin dish. Spoon the cheese sauce over the top and sprinkle a little extra cheese over the top. Bake on the top shelf of the oven for 15  – 20 minutes until the top is golden brown and it is piping hot.  Serve with some crusty bread and some green salad.

This smoked haddock macaroni dish comes from give them a visit for more fishy recipes