Enjoy this classic mac n cheese dish featuring our handmade haggis - the perfect Autumn warmer!
Prep time: 15 mins. Cook time: 30 mins. Serves: 4.
Ingredients:
1lb The Farmers Son Bung Haggis
50g butter
250g macaroni pasta
35g plain flour
500ml milk
250g cheddar cheese
25g parmesan
salt and pepper
For the topping:
1/2 cup panko bread crumbs (or grate a heel of a loaf of bread)
100g cheddar cheese
Method:
Heat oven to 190C/ fan 170C and butter a roughly 25 x 18cm ovenproof dish.
Boil the macaroni pasta for the suggested time on the packet - until just soft, but still with a little bite.
In the mean time, make the cheese sauce by melting butter in a pan and add the flour when the butter starts to bubble. Stir continuously on a medium heat for a few minutes to cook out the flour aka a roux. Very gradually add the milk, stirring constantly allowing it to be completely blended before adding more. Keep doing this until all the milk has been added then simmer the sauce at a low heat for about 5 minutes until thickened.
Remove from heat and add in the chedder and parmesan and stir.
Drain the cooked pasta, add the cheese sauce and set aside.
Cook the haggis as per the packet instructions (you can access our cooking instructions online too). We cheated and microwaved the haggis for this recipe which is the quickest option. Remove skin, cut into chunks and put in microwave safe bowl. Cover and microwave on full power for 3-4 minutes. Once cooked, add haggis to the macaroni cheese and give it a good stir.
Add to ovenproof dish. Mix topping of breadcrumbs and cheese together and sprinkle over the top of the pasta to cover.
Bake in oven for 15-2o minutes or until golden brown.
We recommend a glass of shiraz to compliment the haggis. Check out our video of the recipe here.
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