Seafood Recipes

Ingredients

425g can Atlantic Choice Pilchards in Tomato
250g macaroni
125g rindless streaky bacon, finely chopped ( optional )
oil for cooking
1 onion, finely chopped
4 tablespoons cake flour
3 cups milk
salt and ground black pepper
1/2 teaspoon mustard powder
2 eggs , lightly beaten
100g cheddar cheese, grated
2 tomatoes , sliced
1 cup soft breadcrumbs , for the topping

Method:

Heat the oven to 200 degrees celsius. Grease a casserole. Flake the pilchards in their sauce with a fork.

Cook the macaroni in plenty of boiling , salted water until tender but not over-cooked. Drain and rinse well with cold water.

Fry the bacon in a little oil in a medium saucepan until lightly browned. Stir in the onion and cook until soft.

Remove from the heat, stir in the flour and 2 cups of the milk, and season with salt, pepper and mustard. Bring to boil and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens. Remove from the heat.

Mix the eggs into the remaining cup of milk and stir into the sauce with the cooked macaroni, pilchards and half the grated cheese.

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 on top. Bake uncovered for about 30 minutes until piping hot and the topping is crunchy and golden.

Best enjoyed with: Salad

Serves 6-8