Smoked Haddock Mac and Cheese is a classic comfort dish. Rich, delicious and easy fish recipe with Cheddar and pasta. Cod can be used instead of Haddock.
Smoked Haddock is by far one of my favorite types of fish to eat. Absolutely love it !
The Smoked Cheddar and Smoked Paprika give this Mac and Cheese a whole new comfort food experience !
We are always looking for ways to enjoy fish, and seafood in general, more and more.
Especially since Haddock is a sustainably managed fish, we have it quite often in various recipes.
Which fish can you use instead of Smoked Haddock in this Mac and Cheese recipe ?
You can use Cod, however it has a much milder taste than Smoked Haddock.
Smoked Mackerel is another good option if you prefer a stronger taste.
Basically you can use any firm fish which flakes easily and goes well with the rest of the ingredients.
Best Cheese for Smoked Mac and Cheese ?
Definitely Smoked Cheddar and together with the Mature Cheddar you get a rich, smoky Mac and Cheese !
Smoked Haddock Mac and Cheese Sunday brunch ? Yes, defintely !
This Mac and Cheese recipe is not for lunch or dinner only. Seeing as we enjoy Haddock already many a morning for breakfast, this is perfect for brunch.
Serve the Mac and Cheese over the holidays as part of a brunch, add eggs, bacon, sausages and you will have enough food to serve to an army of guests in no time at all.
As part of brunch, you can stretch the servings of the Smoked Haddock Mac and Cheese, easily to 12 – 15 portions, depending on your additions.
Ingredients for Smoked Haddock Mac and Cheese
(Scroll down for the full printable recipe card)
- 4 cups Milk
- 900 grams Frozen Smoked Haddock, ( 2 pounds )
- 2 tablespoons extra-virgin Olive Oil
- 2 Onions, chopped
- 3 teaspoons Garlic, crushed or minced
- 4 tablespoons Unsalted Butter
- 1/3 cup Flour
- Salt and Black Pepper, to taste
- 1 1/2 cups Mature Cheddar, grated, divided
- 1 cup Smoked Cheddar, grated
- 450 grams Macaroni, ( 1 pound )
- 3 tablespoons Fresh Dill, chopped
- 2 tablespoons Lemon Juice, freshly squeezed
- 1 teaspoon Smoked Paprika
- Parsley, to garnish
- Dill, to garnish
More pasta recipes you might like:
- Cheesy Haddock Pasta
- Stir Fried Pasta Side Dish
- Bacon Tomato Pasta Salad With Blue Cheese Dressing
- Amish Country Casserole
- Quick White Cheddar And Bacon Pasta
Smoked Haddock Mac and Cheese
Smoked Haddock Mac And Cheese
Ingredients
- 4 cups Milk
- 900 grams Frozen Smoked Haddock ( 2 pounds )
- 2 tablespoons extra-virgin Olive Oil
- 2 Onions chopped
- 3 teaspoons Garlic crushed or minced
- 4 tablespoons Unsalted Butter
- ⅓ cup Flour
- Salt and Black Pepper to taste
- 1 ½ cups Mature Cheddar grated, divided
- 1 cup Smoked Cheddar grated
- 450 grams Macaroni ( 1 pound )
- 3 tablespoons Fresh Dill chopped
- 2 tablespoons Lemon Juice freshly squeezed
- 1 teaspoon Smoked Paprika
- Parsley to garnish
- Dill to garnish
Instructions
- Heat all the Milk in a large pot until hot - add the frozen Haddock and poach 12 - 15 minutes or until the fish flakes easily
- Remove the fish using a slotted spoon, cool 3 minutes and flake fish - keep aside - reserve the warm milk
- Meanwhile cook the Macaroni as per the instructions on the packet, drain and keep aside
- Heat the Oil in a large pot - saute the Onions until soft, about 5 - 8 minutes - add the Garlic and fry another 2 minutes - add the Flour and stir until a paste forms - remove from heat
- Whisk in the reserved warm Milk, a cup at a time, stirring well after each addition - season to taste with Salt and Black Pepper
- Stir in one cup Mature Cheddar and 1 cup Smoked Cheddar - stir until cheeses are melted
- Add the flaked Haddock, cooked Macaroni, chopped Dill and Lemon Juice to the Sauce - stir gently to combine
- Spoon into a large oven dish (sprayed with cooking oil) - top with the remaining 1/2 cup Mature Cheddar - sprinkle over the Smoked Paprika
- Bake at 200 deg C ( 400 deg F ) 20 - 25 minutes until golden
- Garnish with fresh Dill and Parsley and serve hot
Notes
- Cod can be used if Smoked Haddock is unavailable, however Cod has a milder taste than Haddock
- Another substitute for Smoked Haddock with a stronger flavor, than Cod, is Smoked Mackerel
Karel Baum
Friday 22nd of March 2024
Should you wait for the roux to thicken before adding the cheeses? Or can you just add the cheeses to the milky mixture, then the fish and macaroni and put it all in the oven? Does it thicken up in the oven?
Linda Nortje
Friday 22nd of March 2024
Karel, I add the Milk very slowly each time, and stir well (which at that time it starts to thicken), then add the cheeses and whilst stirring for the cheese to melt, the sauce keeps on thickening. But it does also thicken in the oven as well, therefore you do not want an extremely thick sauce added before baking.