Description
A comforting and hearty Fish Pie Mac ’n’ Cheese combining creamy mustard-infused cheddar sauce with macaroni, mixed smoked and white fish, peas, and fresh parsley, baked to golden perfection. This dish offers a delicious twist on classic mac and cheese with added protein and flavor from the fish pie mix.
Ingredients
Scale
Sauce and Filling
- 650ml milk
- 40g plain flour
- 40g butter
- 2 tsp Dijon mustard
- 150g mature cheddar, grated
- 180g frozen peas
- Handful of parsley, chopped
- 300g fish pie mix (smoked fish, white fish and salmon)
Pasta
- 300g macaroni
To Serve (Optional)
- Green salad
Instructions
- Prepare the White Sauce: Pour the milk into a large pan and add the plain flour and butter. Set over medium heat and whisk continuously to create a smooth, thick white sauce. Once thickened, remove from heat and stir in the Dijon mustard, most of the grated mature cheddar (reserve a handful for topping), frozen peas, and chopped parsley to incorporate all flavors evenly.
- Cook the Pasta: Meanwhile, bring a large pot of water to a boil and cook the macaroni according to the package instructions until just tender but firm (al dente). Drain the pasta thoroughly and set aside.
- Combine Pasta and Fish: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Add the drained pasta to the prepared cheese sauce and fold in half of the fish pie mix, stirring gently to combine without breaking up the fish.
- Assemble the Dish: Transfer the pasta and sauce mixture into a large baking dish. Arrange the remaining fish pie mix on top, gently pressing it into the pasta to incorporate it slightly. Scatter the reserved cheddar cheese evenly over the top to create a golden crust when baked.
- Bake to Perfection: Bake in the preheated oven for 30 minutes until the cheese topping is bubbly and golden brown. Remove from the oven and let it cool slightly before serving.
- Serve and Store: Serve warm with a fresh green salad if desired. The dish can be chilled and consumed within three days or frozen for up to a month. When ready to eat, defrost in the refrigerator and reheat thoroughly in a microwave or oven until piping hot.
Notes
- This dish combines multiple types of fish (smoked fish, white fish, and salmon) for a richer flavor profile.
- Be sure to whisk the sauce continuously to avoid lumps and achieve a smooth texture.
- For best results, cook pasta just until al dente to prevent mushiness after baking.
- Leftovers can be frozen, making it a convenient meal prep option.
- Adding Dijon mustard to the cheese sauce adds a subtle tang that balances the creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, mac and cheese, baked macaroni, creamy cheese sauce, seafood pasta bake, smoked fish recipe
