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
Notes
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)
Nutrition Facts
Cheesy Haddock Pasta
Amount per Serving
Calories
598.3
% Daily Value*
Fat
19.4
g
30
%
Saturated Fat
11.7
g
73
%
Polyunsaturated Fat
4.5
g
Cholesterol
40.7
mg
14
%
Carbohydrates
71.4
g
24
%
Fiber
3.1
g
13
%
Sugar
5.3
g
6
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.