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