This Cheesy Haddock Pasta is a delicious comforting dish, pasta and fish hugged in a creamy cheese sauce and ready in under 30 minutes !
I do not make fish dishes regularly. However, we all love this cheesy Haddock pasta !
We normally only have fish when we order take-outs or when we are at a seafood restaurant.
Everyone can then order what they want and it does not have to be fish. Both my kids would usually choose either Calamari or King Prawns.
Hubby and I enjoy this recipe so much, that we actually finishes off the entire dish (which is enough for six servings!) by ourselves when we are alone for dinner.
And Oak Smoked Haddock is one off my favorites. Sooo delicious as an addition to breakfast as well, although I have to be honest, Bacon is quicker to make for breakfast or brunch.
We have a fresh fish monger close to us, but for this recipe, I use frozen Haddock. This is ideal for a busy weeknight and takes less than 30 minutes to prepare and cook.
Besides, Haddock is actually the one type of fish the kids do like !
Alternative for Oak Smoked Haddock :
I noticed that some countries do not have Haddock, or to be more exact – Oak Smoked Haddock. But as suggested by a couple of Google searches, the Haddock can be substituted with Cod.
Now I do not know Cod, but it is apparently a salty fish, and that is where the Oak Smoked Haddock’s most delicious taste comes from. Obviously also from being smoked.
The pasta and fish are hugged in a creamy cheese sauce, making it an awesome comforting dinner. And we never have leftovers.
I serve the pasta with one simple crunchy salad on the side, two salads when I stretch the servings to eight.
More Pasta dinner recipes you might like:
Cheesy Haddock Pasta
- 500 g Pasta, medium shells ( 16 oz )
- 450 g Oak Smoked Haddock ( 1 pound ) or Cod
- 2 1/3 cups Milk, divided
- 1/4 cup Unsalted Butter
- 1/4 cup Flour
- 1 cup Cheddar, grated
- 1 TB Parsley, finely chopped, to serve
- Cook the pasta according to the directions on the package - drain and keep warm
- Meanwhile, place one cup of Milk in a medium skillet – add the Haddock – bring to the boil and then turn down the heat
- Simmer, covered, around 10 minutes until cooked and easy to flake
- Transfer the cooked fish (add the liquid leftover in the skillet to the remaining milk) with a slotted spoon to a plate and flake - stir gently into the cooked pasta
- Using the same skillet, melt the Butter – add the Flour and stir to form a paste – add the Milk little at a time to the pan – stirring continuously
- Simmer for 5 – 8 minutes until thickened – remove from heat and stir in the Cheddar cheese until melted
- Add the cheese sauce to the pasta/fish mixture and stir through
- Transfer to a serving dish and sprinkle over the Parsley - serve immediately
- More cheese can be used - another 1/2 cup is fine
- The sauce will thicken on standing therefore it is best to serve immediately
- Freshly ground Black Pepper can also be sprinkled over (I would suggest each person to decide as not everyone likes Pepper over the Pasta)
Amount Per Serving Calories 598.3 Total Fat 19.4g Saturated Fat 11.7g Unsaturated Fat 4.5g Cholesterol 40.7mg Carbohydrates 71.4g Fiber 3.1g Sugar 5.3g Protein 33g