Looking for some dinner inspiration?
It’s national mac and cheese day! Possibly our favourite day of the year, after Christmas. You can’t go wrong with a classic mac’n’cheese dish, but today we’re combining it with a fish pie for a crowd pleasing dinner. We’re going to be using our own extra mature Orkney Cheddar as well as our smoked salmon and haddock as part of the fish pie mix.
- 650ml milk
- 40g plain flour
- 40g butter
- 2 tsp Dijon mustard
- 200g extra mature Orkney Cheddar, grated
- 300g fish pie mix (smoked fish, white fish and salmon)
- 180g frozen peas
- handful of parsley , chopped
- 300g macaroni
- Pre-heat the oven to 200C/180C fan/gas 6.
- Start by boiling the pasta per your packs instructions.
- Fry your fish chosen fish and ensure it's broken into bite sized chunks.
- Meanwhile, we need to make the white sauce. Pour all of the milk into a large pan and add the flour and butter. Over a medium heat, whisk continuously.
- Once you have a smooth, thick white sauce, take off the heat and add the mustard, most of the cheese (save a handful for the top), cooked peas and parsley.
- When the pasta is cooked, drain it off and tip into the sauce and add half the fish, stir everything together then tip into a large baking dish.
- Top your pasta-pie with the rest of your fish, pushing it into the pasta, then scatter with the remaining cheese. Then, bake for 30 mins until golden.
Enjoy your fish pie mac and cheese with a green salad (or some chips!).
Top tips for the recipe
- Fresh fish is best but if you are using frozen fish, remember to defrost thoroughly before adding it to your pie.
- This recipe can be chilled and eaten within three days, or frozen and reheated at a later date. Perfect for meal-prep!