Macaroni and haddock
1 Servings
Ingredients
| Quantity | 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 | 410g can creamed corn | |
| Salt & pepper | ||
| 50 | millilitres | Parsley, chopped |
| 250 | millilitres | Cheddar, grated |
| 40 | grams | Parmesan cheese |
Directions
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