Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, slow cooker cheesy macaroni with smoked haddock. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Tip the onion, milk and the smoked haddock into a pan and season. Flake the flesh and drizzle The sauce may seem a little thin, but it'll thicken as it cooks. Butter a large ovenproof dish and tip in all the macaroni (I like it piled high), then finish by.
Slow cooker cheesy macaroni with smoked haddock is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Slow cooker cheesy macaroni with smoked haddock is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have slow cooker cheesy macaroni with smoked haddock using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Slow cooker cheesy macaroni with smoked haddock:
- Take 200 g macaroni
- Prepare 1 tbs olive oil
- Get 1 onion (chopped)
- Prepare 50 g butter
- Prepare 50 g flour
- Take 450 ml milk
- Prepare 450 ml fish stock
- Take 175 g chedder cheese (grated)
- Get 500 g smoked haddock (cut into 2.5cm slices)
- Make ready 200 g canned sweetcorn
- Prepare 125 g spinach
- Get salt and pepper
- Make ready cherry tomatoes (to serve)
Gently stir in ham, tomatoes and cooked macaroni. This delicious cheesy smoked haddock pie is topped with carrot and swede mash for extra goodness. With no frills or unnecessary ingredients, it's the new go-to dish in your cooking repertoire when things get a bit hectic! A take on the famous Omelette Arnold Bennett, ideal served with a crisp green salad.
Instructions to make Slow cooker cheesy macaroni with smoked haddock:
- Tip macaroni into a bowl, cover with plenty of boiling water and leave to stand for 10 mins while you prepare the rest of the dish.
- Heat oil in the saucepan, add the onion and fry gently, stirring, for 5 mins. Add the butter and when melted stir in the flour. Gradually mix in the milk and bring to the boil. Stir in the stock, 125g of the cheese and a little salt and pepper and bring to the boil stirring.
- Drain the macaroni and add to the slow cooker pot with the haddock and sweetcorn. Pour over the sauce and stir together. Cover with the lid and cook on low for 2-3 hours
- Stir in the spinach, replace the lid and cook on low for 15 mins. Lift the pot out and stir in the remaining cheese. Serve with tomatoes.
Meanwhile, put the haddock into a pan, just cover with cold water and bring to the boil. Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. There are a few ways of. Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread and butter.
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