Haddock mac ’n cheese

The comfort-food classic, now with added protein and smoky flavour.

Less than 1 hour

Serves 4-6


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  • 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  



  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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