Yield: 1 Servings
|30 millilitres||Cooking oil|
|250 grams||Bacon, chopped|
|1 large||Onion, chopped|
|5 millilitres||Mustard powder|
|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