PILCHARD MACARONI CHEESE

  • 60
  • 6-8
  • 9

Click on the image above for more info

INGREDIENTS

  • 400g can Lucky Star Pilchards in Tomato
  • 250g macaroni
  • 125g rindless streaky bacon, finely chopped (optional)
  • Oil for cooking
  • 1 onion, finely chopped
  • 4 Tbsp cake flour
  • 3 cups milk
  • Salt and ground black pepper
  • ½ tsp mustard powder
  • 2 eggs, lightly beaten
  • 100g cheddar cheese, grated
  • 2 tomatoes, sliced
  • 1 cup soft breadcrumbs, for the topping

METHOD

  1. Heat the oven to 200ºc. Grease a casserole. Flake the pilchards in their sauce with a fork.
  2. Cook the macaroni in plenty of boiling, salted water until tender but not over-cooked. Drain and rinse with cold water.
  3. Fry the bacon in a little oil in a medium saucepan until lightly browned.
  4. Stir in the onion and cook until soft.
  5. Remove from the heat, stir in the flour and 2 cups of the milk, and season with salt, pepper and mustard.
  6. Bring to the boil and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens. Remove from the heat.
  7. Mix the eggs into the remaining cup of milk and stir into the sauce with the cooked macaroni, pilchards and half the grated cheese.
  8. Spoon the pilchard and macaroni mixture into the casserole and top with the sliced tomatoes. Mix together the breadcrumbs and remaining grated cheese and sprinkle evenly on top.
  9. Bake uncovered for about 30 minutes until piping hot and topping is crunchy and golden. Serve with a salad.

NOTES

Although the definitive origin of macaroni and cheese is not known, the first known written recipe for this dish is from thirteenth century Southern Italy.

 

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