Macaroni Cheese with Haggis

Macaroni Cheese with Haggis

VERY Burns Night, I try to come up with something different to do with haggis and this year is no different.

I’m giving you a fantastic recipe for macaroni cheese with haggis that you can enjoy tonight, or any time in the coming week.

But I’ve also gathered together some fantastic information that will give you everything you need to throw your own Burns Supper.

INGREDIENTS

Serves four (easily doubled or trebled)

■ 30g butter

■ 375g macaroni

■ 1 tsp English mustard

■ 1 tsp Dijon mustard

■ 45g plain flour

■ 500ml whole milk

■ 150g mature cheddar, grated

■ 100g gruyère cheese

■ 50g Parmesan, grated

■ 300g haggis cooked as
per packet

■ 50g stale bread such as ciabatta or focaccia

METHOD

Boil the pasta for 3 mins less than the packet instructions. Melt the butter in a saucepan. Add the garlic and mustards, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a smooth sauce.

Simmer for 8 mins, whisking constantly until thickened.

Take off the heat, then stir in almost all of the cheddar, all the gruyere and two-thirds of the Parmesan. Stir the pasta and some salt and pepper into the cheese sauce, then mix in the haggis.

Tip into a large ovenproof dish. Scatter over the breadcrumbs and remaining Parmesan and cheddar, then bake at 180C for 25 mins until crisp and golden.