Haggis Mac & Cheese. An alternative Burn’s night supper but just as perfect for a Scottish-esque dinner all year round. I looked into the history of macaroni cheese and apparently the first macaroni cheese recipe published in modern cookery books goes as far back as Elizabeth Raffald’s recipe in The Experienced English Housekeeper, published in 1770. Its roots haven’t changed, with most recipes still using a béchamel sauce base. I do wonder how the 18th century cook would feel about the addition of Haggis, though. Enjoy this recipe as a celebration to Robert Burns!
RECIPE
SERVES 2
DIFFICULTY LEVEL Rookie
Ingredients:
- 30g butter
- 25g plain flour
- 120g Pasta (macaroni or penne)
- 1 garlic clove, crushed
- 1 heaped teaspoon Dijon mustard
- 250ml milk (whole milk will give the best flavour)
- 150ml double cream
- 100g strong cheddar cheese
- Heaped teaspoon of white pepper
- Nutmeg
- 100g Haggis
- 50g breadcrumbs
Method:
1. Cook the pasta according to the packet instructions. Preheat the oven to 200C.
2. Melt the butter in a pan over a medium high heat, add the flour, mustard and garlic and stir for a couple of minutes.
3. Take the pan off the heat and add about 100ml of the milk, stirring constantly to ensure no lumps remain. Put the pan back on the heat and gradually add the rest of the milk. Allow to bubble until thickened.
4. Add the double cream and stir through to heat. Add most of the grated cheese, keeping a small handful for the topping.
5. Season the sauce with a little salt, the white pepper and a really good grating of nutmeg. Taste the sauce and adjust to your taste with nutmeg, white pepper and mustard.
6. Mix the sauce with the pasta and pour into a dish.
7. Cook the Haggis in the microwave for 3 minutes. Mix together with the breadcrumbs, the remaining cheese and salt and pepper. Pour over the mac and cheese and bake in the oven for 15 minutes or until golden and bubbling. Enjoy your Haggis Mac & Cheese
Tips:
- Replace the Haggis with black pudding
- Use different cheeses. Good melting cheeses include gruyere, fontina and mozzarella. Although a strong mature cheese will give the best flavour
- Great served with homemade garlic bread
If you enjoyed my Haggis Mac & Cheese try out my other Pasta Recipes
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