Ingredients with Measurements:
- 4 Arbroath smokies, filleted and flaked
- 500g macaroni pasta
- 100g unsalted butter
- 100g plain flour
- 1 litre whole milk
- 200g grated cheddar cheese
- 100g grated parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium-sized saucepan for making cheese sauce
- Large baking dish for gratin
Step-by-step instructions:
1. Preheat oven to 180°C.
2. Cook macaroni pasta according to package instructions until al dente. Drain and set aside.
3. In a medium-sized saucepan, melt butter over medium heat. Add flour and whisk constantly until mixture turns golden brown, about 2-3 minutes.
4. Slowly add milk to the flour mixture, whisking constantly to avoid lumps. Cook for 5-7 minutes or until the sauce thickens.
5. Add grated cheddar cheese and parmesan cheese to the sauce and stir until melted and smooth.
6. Add flaked Arbroath smokies to the cheese sauce and stir to combine.
7. Add cooked macaroni pasta to the cheese and smokie mixture and stir until well combined.
8. Season with salt and pepper to taste.
9. Transfer the mixture to a large baking dish.
10. Sprinkle additional grated cheese on top of the mixture.
11. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 180°C
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 663 kcal
- Fat: 34.6g
- Carbohydrates: 52.5g
- Protein: 35.6g
Substitutions for ingredients:
- Arbroath smokies can be substituted with any smoked fish such as haddock or salmon.
- Cheddar cheese can be substituted with any other hard cheese such as gouda or gruyere.
- Parmesan cheese can be substituted with any other hard cheese such as pecorino romano or asiago.
Variations:
- Add chopped fresh herbs such as parsley or chives to the cheese sauce for added flavor.
- Add diced cooked bacon or ham to the macaroni and cheese mixture for a heartier dish.
- Use different types of pasta such as penne or fusilli instead of macaroni.
Tips and tricks:
- Be sure to flake the Arbroath smokies well to ensure even distribution throughout the dish.
- Use a good quality cheese for maximum flavor.
- Allow the gratin to cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat oven to 180°C and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Paprika
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as carrots or broccoli
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the gratin is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Ensure that the Arbroath smokies are fully cooked before adding to the cheese sauce.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Arbroath smokies are a traditional Scottish delicacy made by smoking haddock over hardwood chips.
Flavor profiles:
- Smoky, cheesy, creamy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Scottish