Macaroni and haddock

Yield: 1 Servings

Measure Ingredient
500 grams Macaroni
600 grams Haddock
30 millilitres Cooking oil
250 grams Bacon, chopped
50 grams Butter
1 large Onion, chopped
50 millilitres Flour
5 millilitres Mustard powder
600 millilitres Milk
1 \N 410g can creamed corn
\N \N Salt & pepper
50 millilitres Parsley, chopped
250 millilitres Cheddar, grated
40 grams Parmesan cheese

Cook haddock, cool, remove skin and flake - set aside. Cook bacon in oil until cooked but not crisp - remove and add to haddock. Add butter and onion to same pan and cook until tender - remove and add to haddock. Mix flour and mustard powder and stir into pan drippings, cook one minute.

Gradually stir in milk to make a smooth white sauce and mix gently. Stir in parsley. Meanwhile cook macaroni as directed on packet until al dente - drain. Mix cooked macaroni and haddock mixture. Turn into a greased ovenproof dish. Sprinkle with cheese and bake in a preheated oven of 180*C for about 20 minutes.

Posted to MM-Recipes Digest by THEHOGUES@... (John & Trudi Hogue) on Sep 20, 1999

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