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Fish pie mac ’n’ cheese in a casserole dish

Fish pie mac ’n’ cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 (or 4 adults and 4 children)

Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights

  • Freezable
Nutrition: Per serving (6)
NutrientUnit
kcal504
fat22g
saturates12g
carbs47g
sugars8g
fibre5g
protein28g
salt1.1g
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Ingredients

  • 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 mix (smoked fish, white fish and salmon)
  • green salad , to serve (optional)

Method

  • STEP 1

    Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.

  • STEP 2

    Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.

Goes well with

Recipe from Good Food magazine, July 2020

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Overall rating

A star rating of 4.6 out of 5.60 ratings
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