Cosy leek & smoked haddock mac ‘n’ cheese

Cosy leek & smoked haddock mac ‘n’ cheese

This recipe combines the classics fish pie and macaroni cheese to make the ultimate comfort food dish. Try with a seasonal salad or greens, dressed simply with lemon juice.

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  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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  • 650ml whole milk
  • 2 bay leaves
  • 2 x 260g packs No.1 Smoked Haddock Loins
  • 75g butter
  • 3 leeks, halved lengthways, rinsed and thinly sliced
  • 350g De Cecco Chifferi Rigati
  • 50g plain flour
  • 1 tbsp French’s Classic Yellow Mustard
  • 300g mature Cheddar, coarsely grated
  • 75g fresh breadcrumbs
  • 2 tbsp nonpareille capers, drained
  • 2 tbsp olive oil, to drizzle


  1. Preheat the oven to 220ºC, gas mark 7. Put the milk and bay into a large pan. Bring to a boil, then reduce the heat and lower in the fish. Simmer gently for about 5 minutes, until just cooked and opaque and the fish flakes easily. Lift the fish onto a plate and turn off the heat.

  2. In another large pan, melt 25g butter, then add the sliced leeks and a pinch of salt. Fry for a couple of minutes, then cover and cook gently for 10 minutes, stirring occasionally, until soft. Meanwhile, boil the pasta according to pack instructions.

  3. Melt the remaining 50g butter into the leeks, stir in the flour and cook for 2 minutes, stirring continuously. Remove the bay leaves from the milk, then gradually add to the leeks, incorporating it well before adding more. Simmer to a smooth, fairly thick sauce. Remove from the heat and stir in the mustard and ¾ of the cheese. Check the seasoning.

  4. Drain the pasta, tip into a large ovenproof dish (approx 3L), then flake in the fish. Tip any juices from the fish plate into the cheesy leek sauce, then pour it over the pasta and fish. Gently stir to combine, then top with the breadcrumbs, capers and reserved cheese. Drizzle with the oil and bake for 20-25 minutes, until golden and bubbling


Typical values per serving when made using specific products in recipe


3,377kJ/ 806kcals



Saturated Fat












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