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Ocean Macaroni Cheese - Orgran


  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m
  • Serves: 6

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Ingredients

  • 1 package ORGRAN Rice & Corn Macaroni
  • cod fillet, skinless and boneless
  • salmon fillet, skinless and boneless
  • smoked haddock fillet, skinless and boneless
  • 325 millilitres milk
  • 1 bay leaf
  • 1 fish stock cube
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 tablespoon white rice flour
  • salt & pepper, to season
  • 3 tablespoons fresh parsley, chopped
  • cooked prawns
  • 2 handfuls cheddar cheese, grated
  • 2 handfuls parmesan cheese, grated

Method

  • Cook the pasta according to the packet instructions, then drain and put to one side.
  • Preheat the oven to 175°C/350°F and grease a shallow baking dish with a little butter,
  • Cut all the fish into chunks and place in a large frying pan with the milk, bay leaf and stock cube. Simmer for 10 minutes. Remove the fish with a slotted spoon and drain the milk into a jug.
  • In a separate saucepan, melt the butter and sweat the shallot for 5 minutes. Add the white rice flour to make a roux and cook for 2 minutes. Gradually add the flavoured milk, a little at a time, then season with salt and pepper and add the parsley, fish and prawns.
  • Pour the whole lot over the pasta and stir well until everything is well combined. Stir through the cheddar cheese, then transfer to the baking dish and top with Parmesan.
  • Bake in the oven for 25 minutes and serve immediately.