Serving: 15

I have always considered Mac “n” Cheese to be a Scottish, I know it’s pasta but growing up and watching my Mum make it from the a tartan packet what else would I think, Marshalls pasta company has been making pasta for over 100 years and what’s more it’s made in Glasgow. Macaroni is a staple for most families in Scotland and we are now five generations in using Glasgow’s own. I have put it on menus for years and have even sold it in Scottish restaurants I have opened and called it Scotland’s very own pasta dish. Changing it up a little by adding smoked haddock really lifts it.

Creme Brulee

Sauce Ingredients

6oz                                 Butter

6oz                                 All-purpose flour

4 cups                           Milk

1Ib                                 Smoked haddock

1                                     Bay leaf, optional

2                                     Cloves, optional

1 small                          Onion

6oz                                 Cheddar, grated

Salt and pepper


  1. The first job is to peel your onion, then using the cloves pierce the bay leaf onto the onion. Place the studded onion into a small pot and cover with the milk, this is a classic but I still do it.
  2. Next remove any bones that might still be in your haddock, and place the fillets into the milk, this is going to do a couple of things, cook the haddock and flavor the milk that will then flavor the whole dish.
  3. Slowly bring the milk up to a simmer, as soon as the milk is simmering turn off the heat and allow the studded onion and the haddock to flavor the milk.
  4. Melt butter in another small pan then add flour and mix to form a thick paste called a roux.
  5. Carefully remove the haddock and put it to one side.
  6. Meanwhile cook out your “roux” for 3-4 minutes then slowly start to add the warm flavored milk.
  7. Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream. If you add the milk a little at a time you will avoid making a lumpy sauce.
  8. Cook this out for 10 minutes over a very low heat to avoid burning the sauce, stirring every minute or so.
  9. Once cooked cover with cling film or parchment paper to avoid it skinning.

The Other Ingredients

2Ib                                  Macaroni

2                                     Leeks, finely sliced

8oz                                 Cheddar, grated

8 tbsp                             White breadcrumbs

1tsp                                Good Oil


  1. Heat the oil in a large, lidded pan over a low heat. Add the leeks, cover and cook for 5 mins until tender.
  2. Meanwhile, cook the macaroni in a large pan of boiling salted water for 10 mins the pack instructions until just cooked, it shouldn’t be completely cooked as it will continue to cook when baked.
  3. Drain and set aside. Meanwhile, preheat the oven 375˚F.
  4. Add your sauce to your cooked leeks and half of your cheese.
  5. Add the cooked pasta to the sauce next gently fold in the cooked smoked haddock and place into an ovenproof baking dish.
  6. Top with the remaining cheese scatter the breadcrumbs over the top.


This recipe works with gluten free flour.

If you are making in advance don’t mix the pasta with the sauce, mix when you are preparing it for service.

This dish works well without the haddock, you could add your own spin by adding what you have, chopped ham, smoked salmon or even just leaving it plan works well.

The sauce will keep for 72 hours in the fridge.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust