Mix fish pie with mac ‘n’ cheese to make this crowd-pleasing dinner. The dish freezes effectively, so you can also make forward in case you like for busy weeknights
- Prep:10 minutes
- Cook dinner:40 minutes
- 650ml , grated
- 180g , chopped
- 300g (smoked fish, white fish and salmon)
- inexperienced salad, to serve (optionally available)
- STEP 1
Pour the milk into a big pan and add the flour and butter. Set over a medium warmth and whisk constantly till you have got a clean, thick white sauce. Take away from the warmth, add the mustard, a lot 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 all the things collectively then tip into a big baking dish. Prime with the remainder of the fish, pushing it into the pasta a bit, then scatter with the remaining cheese. Bake for 30 minutes till golden, then serve with salad, in case you like. May 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.
