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Creamy cheesy smoked haddock pasta garnished with snipped chives.
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Cheesy Smoked Haddock Pasta Recipe

This creamy and cheesy smoked haddock pasta recipe pays a little nod to "mac and cheese", but it gets a boost of flavour from Worcestershire sauce and a little Dijon mustard.
Course Main Course
Cuisine European
Keyword cheese smoked haddock pasta, smoked haddock mac and cheese, smoked haddock pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 949kcal
Author Brian Jones

Ingredients

  • 300 g Smoked Haddock 11oz
  • 500 ml Milk 2 Cups
  • 1 Medium Onion 150g
  • 1 Bay Leaf
  • 12 Black Peppercorns
  • 100 g Comte Cheese ¾ Cup
  • 25 g Butter 1 tablespoon + 2 teaspoon
  • 3 tablespoon Flour 25g
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 180 g Dried Pasta 6oz
  • Chives to Garnish

Instructions

  • Pour the milk into a 30cm (12") frying pan.
    Smoked Haddock Pasta process shot 1 of 12
  • Top and tail the onion, peel it, then cut it into 4 slices and toss it in with the milk.
    Smoked Haddock Pasta process shot 2 of 12
  • Add the bay leaf and black peppercorns and heat the milk over a medium-high heat until small bubbles form at the side of the pan.
    Smoked Haddock Pasta process shot 3 of 12
  • When the milk has started to bubble at the edges, add the smoked haddock, reduce the heat to medium, add the smoked haddock, and cook it for 5-7 minutes.
    If the milk begins to boil, reduce the heat a little.
    Smoked Haddock Pasta process shot 4 of 12
  • Grate the cheese.
  • Remove the fish and set it aside. Strain the milk through a fine mesh sieve, discard the solids and set the milk aside.
    Smoked Haddock Pasta process shot 5 of 12
  • Wipe out the pan, return it to medium heat, and melt the butter.
  • When the butter has melted, add the flour and cook for a minute or two, stirring constantly.
    Smoked Haddock Pasta process shot 7 of 12
  • Add around 350ml (1½ Cups) of the milk that you used to poach the fish, little by little, to the flour and butter mix, stirring most of the time until you have a nice, rich bechamel sauce.
    Smoked Haddock Pasta process shot 8 of 12
  • Whilst you are making the sauce, boil the pasta in well-salted water in a 20cm or 8" saucepan (I use 1½ teaspoons of salt in a pan this size).
    Smoked Haddock Pasta process shot 6 of 12
  • Stir in the Worcestershire sauce and mustard, then add the cheese a handful at a time until it has all melted and formed a smooth cheese sauce.
    Smoked Haddock Pasta process shot 9 of 12
  • Remove the skin from the poached haddock and then break it up into large flakes and add it to the cheese sauce.
    Smoked Haddock Pasta process shot 11 of 12
  • Drain and add the pasta to the sauce, stir to coat, adding pasta water to thin the sauce if needed.
    Smoked Haddock Pasta process shot 12 of 12

Video

Nutrition

Serving: 1 | Calories: 949kcal | Carbohydrates: 91g | Protein: 64g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1795mg | Fiber: 10g | Sugar: 10g
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