A casserole dish serving macaroni & smoked haddock bake

Truffled macaroni & smoked haddock bake

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(10 ratings)

Prep: 25 mins Cook: 1 hr


Serves 4

Take pasta bake to new heights with this moreish macaroni and smoked haddock dish. It can be assembled in advance and finished in the oven the next day

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal701
  • fat31g
  • saturates17g
  • carbs63g
  • sugars9g
  • fibre4g
  • protein39g
  • salt2g


    For the macaroni

    • 250g macaroni
    • 1 tsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 500ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 300g smoked haddock



      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 1 tbsp truffle oil
    • 50g soft butter, plus extra for the dish



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g plain flour
    • 100g gruyère, coarsely grated



      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    For the breadcrumbs

    • 50g white breadcrumbs
    • small pack parsley, leaves picked



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • small thyme sprig, leaves picked
    • small pack tarragon, leaves picked



      A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

    • 1 garlic clove, roughly chopped
    • small piece of butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • drizzle of truffle oil, plus extra to serve


    1. Blend together all the ingredients for the breadcrumbs in a food processor until roughly chopped, season, then set aside. Boil the macaroni 1 min less than the time on the pack, drain, toss in the olive oil and set aside.

    2. Tip the onion, milk and the smoked haddock into a pan and season. Simmer gently for 10 mins, then remove the haddock. Flake the flesh and drizzle with the truffle oil and set aside.

    3. Mix the butter and flour together to make a paste. Over a low heat, whisk the paste into the hot milk and bring to the boil, stirring all the time. Remove from the heat and add half the grated cheese and stir well.

    4. Take the pan off the heat, tip the pasta into the sauce and mix well, then fold through the haddock and season with ground black pepper. 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 scattering over the rest of the cheese and most of the breadcrumbs. This can be prepared a day ahead, covered and kept in the fridge.

    5. To cook, heat oven to 200C/180C fan/gas 6. Bake for 20 mins until bubbling and sprinkle with the rest of the breadcrumbs. Bake for 5 mins more, then drizzle a little more truffle oil on top, and scatter some extra herbs, if you like.

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    Comments, questions and tips

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    Helen Fendley's picture
    Helen Fendley
    9th Aug, 2019
    I doubled the cheese and it was delish! I’m also not a big fan of truffle, so simply replaced any truffle oil with olive oil. Perhaps could have used a bit more time in the oven, or under the grill, to crisp up the top more, but otherwise it was great.
    22nd Sep, 2017
    Needs more cheese than the 100g but otherwise a winner with kids and adults in our family
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