Mac and Cheese with Smoked Haddock and Chorizo

⏱️ Total Time: 25 min

👥 Serves: 2 people

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Method

Pre-heat the oven 160°C/Gas Mark 5
Wrap the haddock fillets in foil with a little oil and put in oven for 15 minutes.
Whilst the fish is cooking prepare the cheese sauce
Melt the butter in a saucepan on a medium heat add the onion and garlic and soften for 8-10 minutes, stirring occassionally.
Add the stock cube and cook for a minute, add the flour to form a roux, cook for a couple of minutes.
Start slowly adding the milk, whisking the whole time to stop lumps forming.
Cook on a low heat until thickened, turn off the heat and add the cheese.
Stir until melted then add the parsley, taste and season if necessary.
Put a large pan filled with water on a high heat and bring to the boil.
Cook the macaroni for 6-7 minutes, add peas after about 4 mins then drain in a colander.
(it will keep cooking after you drain it, so you want it to be al dente)
Fry the chorizo in a small pan until the oil comes out.
Flake the fish in to the sauce, put the chorizo in, now add the macaroni to the sauce
Plate up and top with chives and parsley.