Smoked Haddock Mac and Cheese is a comforting, flavorful dish that pairs flaky smoked fish with creamy cheddar sauce and pasta. Rich and easy to prepare, it makes a satisfying dinner or a hearty brunch addition. If smoked haddock isn’t available, cod or smoked mackerel can be used as alternatives.
Which fish can you use instead of Smoked Haddock in this Mac and Cheese recipe?
Cod is a mild, readily available substitute that works well in this dish, though it won’t deliver the same smoky depth. Smoked mackerel is a good option if you prefer a bolder, smokier flavor. In general, choose any firm, flaking fish that complements the cheese and pasta.
Best cheese for Smoked Mac and Cheese?
Smoked cheddar adds a rich, smoky note that pairs beautifully with the haddock. Combining smoked cheddar with mature cheddar provides creaminess and depth—use a mix of both for the best balance of flavor and melt.
This recipe suits more than just dinner. It’s excellent for Sunday brunch or holiday spreads—serve with eggs, bacon, and sausages to feed a crowd. With additions like side proteins and sides, you can easily stretch this dish to 12–15 portions.
Ingredients for Smoked Haddock Mac and Cheese
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- 4 cups milk
- 900 g frozen smoked haddock (about 2 lb)
- 2 tbsp extra-virgin olive oil
- 2 onions, chopped
- 3 tsp garlic, crushed or minced
- 4 tbsp unsalted butter
- 1/3 cup flour
- Salt and black pepper, to taste
- 1 1/2 cups mature cheddar, grated, divided
- 1 cup smoked cheddar, grated
- 450 g macaroni (about 1 lb)
- 3 tbsp fresh dill, chopped
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp smoked paprika
- Parsley, to garnish
- Dill, to garnish
More pasta recipes you might like:
- Cheesy Haddock Pasta
- Stir Fried Pasta Side Dish
- Bacon Tomato Pasta Salad With Blue Cheese Dressing
- Amish Country Casserole
- Quick White Cheddar And Bacon Pasta
Smoked Haddock Mac and Cheese
Smoked Haddock Mac And Cheese
Author: Linda Nortje
Smoked Haddock Mac and Cheese is a classic comfort dish combining flaky smoked fish, a creamy cheddar sauce, and tender pasta. It’s simple to prepare and delivers rich, smoky flavor.
Ingredients
- 4 cups milk
- 900 g frozen smoked haddock (2 lb)
- 2 tbsp extra-virgin olive oil
- 2 onions, chopped
- 3 tsp garlic, crushed or minced
- 4 tbsp unsalted butter
- 1/3 cup flour
- Salt and black pepper, to taste
- 1 1/2 cups mature cheddar, grated, divided
- 1 cup smoked cheddar, grated
- 450 g macaroni (1 lb)
- 3 tbsp fresh dill, chopped
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp smoked paprika
- Parsley and dill, to garnish
Instructions
- Heat the milk in a large pot until hot but not boiling. Add the frozen smoked haddock and poach for 12–15 minutes, or until the fish flakes easily.
- Remove the fish with a slotted spoon, let cool for about 3 minutes, then flake into pieces. Reserve the warm milk.
- Cook the macaroni according to the package instructions, drain, and set aside.
- In a large pot, heat the olive oil and sauté the chopped onions until soft, about 5–8 minutes. Add the garlic and cook for 1–2 minutes more.
- Add the butter to the pan, then stir in the flour to form a paste. Remove from the heat briefly.
- Whisk in the reserved warm milk a cup at a time, stirring well after each addition until smooth. Season with salt and black pepper to taste.
- Stir in 1 cup mature cheddar and 1 cup smoked cheddar, stirring until the cheeses melt and the sauce is smooth.
- Add the flaked haddock, cooked macaroni, chopped dill, and lemon juice to the sauce. Gently combine to avoid breaking up the fish.
- Transfer the mixture to a large ovenproof dish sprayed with cooking oil. Top with the remaining 1/2 cup mature cheddar and sprinkle with smoked paprika.
- Bake in a preheated oven at 200°C (400°F) for 20–25 minutes, until golden and bubbling.
- Garnish with fresh dill and parsley and serve hot.
Notes
- If smoked haddock is unavailable, cod works as a milder substitute.
- Smoked mackerel is a good alternative if you want a stronger smoky flavor.
Nutrition Facts
- Fat: 33 g (51% DV)
- Saturated Fat: 17 g (106% DV)
- Trans Fat: 1 g
- Polyunsaturated Fat: 13 g
- Cholesterol: 195 mg (65% DV)
- Sodium: 1631 mg (71% DV)
- Carbohydrates: 42 g (14% DV)
- Fiber: 2 g (8% DV)
- Sugar: 11 g (12% DV)
- Protein: 60 g (120% DV)