Haddock mac ’n cheese

Ingredients:

• 4 cups (1L) milk 
• 2 packets (900g) frozen smoked haddock 
• 2 Tbsp (30ml) olive oil 
• 2 chopped onions 
• 3 cloves garlic, chopped
• ¼ cup (60ml) butter 
• ⅓ cup (80ml) flour 
• 2 tsp (10ml) smoked paprika 
• Salt and milled pepper  
• 1½ cup (200g) grated mature cheddar 
• 1 cup (125g) grated smoked cheddar (regular cheddar, gouda or mozzarella works well too)
• ⅘ packet (400g) par-cooked macaroni or pasta screws 
• ½ punnet (10g) chopped fresh dill 
• Juice (30ml) of ½ lemon 
• Fresh parsley, for serving  

Method

1. Preheat oven to 200°C. 
2. Heat milk in a large pot until steaming hot. 
3. Submerge frozen haddock portions in milk. 
4. Poach for 10-12 minutes or until the fish is flaky. 
5. Remove with a slotted spoon. 
6. Cool slightly and flake fish with a fork. Reserve warm milk. 
7. Heat olive oil in a large pot and sauté onions for 8 minutes or until soft. 
8. Add garlic and fry for 2 minutes. 
9. Add butter and melt completely. 
10. Add flour and 1 tsp (5ml) smoked paprika 
11. Stir to create a flour paste and cook for 2 minutes until it starts to bubble. 
12. Whisk in reserved milk, one ladle at a time. Season well. 
13. Add 1 cup (150g) grated mature cheddar and smoked cheddar, stirring until melted. 
14. Add flaked haddock, par-cooked macaroni or pasta screws, dill and lemon juice. 
15. Spoon into a round 30cm oven dish. 
16. Sprinkle with ½ cup (50g) grated mature cheddar and remaining smoked paprika.  
17. Bake for 20-25 minutes or until crispy and golden. 
18. Garnish with parsley and serve hot. 

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