Mix fish pie with mac ‘n’ cheese to make this crowd-pleasing dinner. The dish freezes effectively, so you can also make forward should you like for busy weeknights
Substances
- 650ml milk
- 40g plain flour
- 40g butter
- 2 tsp Dijon mustard
- 150g mature cheddar , grated
- 180g frozen peas
- handful of parsley , chopped
- 300g macaroni
- 300g fish pie combine (smoked fish, white fish and salmon)
- inexperienced salad , to serve (non-compulsory)
Technique
- STEP 1
Pour the milk into a big pan and add the flour and butter. Set over a medium warmth and whisk repeatedly till you may have a clean, thick white sauce. Take away from the warmth, add the mustard, many of the cheese (save a handful for the highest), peas and parsley.
- STEP 2
In the meantime, boil the pasta in a big pan of water following pack directions till simply cooked. Drain.
- STEP 3
Warmth the oven to 200C/180C fan/gasoline 6. Tip the pasta into the sauce and add half the fish, stir the whole lot collectively then tip into a big baking dish. Prime with the remainder of the fish, pushing it into the pasta just a little, then scatter with the remaining cheese. Bake for 30 minutes till golden, then serve with salad, should you like. Could be chilled and eaten inside three days or frozen for as much as a month. Defrost within the fridge, then reheat in a microwave or oven till piping sizzling.
