FISH PIE MAC 'N' CHEESE
Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 10
Steps:
- Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
- Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
- Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.
Nutrition Facts : Calories 504 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
EMERIL'S SEAFOOD MAC AND CHEESE
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
- While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
- Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 665 g, Fat 30 g, Fiber 2 g, Protein 40 g
SWEETIE PIE'S MAC AND CHEESE
This recipe was given to me by a coworker Becky. So first of all I want to thank her. It is a special Mac and Cheese that she gave to everyone in our department and I have never tasted anything like this before.
Provided by hina_p_shah
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°C.
- Put pasta in 9 by 13 dish and set aside.
- Mix milks and eggs well.
- Add the butter, sour cream and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
- Pour milk and egg mixture over the pasta.
- Season with salt , pepper, sugar and toss.
- Sprinkle with remaining cups of American or Cheddar cheese.
- Bake for 30 to 45 minutes or untill top is lightly browned.
Nutrition Facts : Calories 1291.7, Fat 97.1, SaturatedFat 60.4, Cholesterol 382.6, Sodium 2234.1, Carbohydrate 48.9, Fiber 1.6, Sugar 11.5, Protein 56.9
TRADITIONAL BRITISH FISH PIE
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
Provided by Al G
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
- Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
- Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
- Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
- Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g
FISH PIE
I saw a similar pie on a jamie Oliver program, and decided to give it a try when I was given a fish last night. The results were pretty tasty. I oven baked our fish in foil, saving the juices, and replacing a little of the wine with them.
Provided by JustJanS
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat your oven to 190c.
- Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
- Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
- Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
- Bring to the boil and stir until thickened.
- remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
- Mix well, then fold the egg quarters through very gently.
- Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
- Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.
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4/5 (3)Total Time 1 hrCategory Fish Pie RecipesCalories 655 per serving
- Cook the pasta according to the pack instructions, then drain well and set aside. Heat the oven to 200°C/180°C fan/gas 6.
- Meanwhile make the sauce. Put the butter and oil in a large, deep frying pan over a medium heat. When the butter has melted, add the garlic and fry, stirring, for 1 minute, then add the herbs and stir into the oil. Remove a third of the herb mixture and set aside.
- Stir the flour into the pan with the remaining herb butter, then cook for 1-2 minutes until it smells toasty. Stir in the paprika and brandy, then cook for 1 minute. Gradually stir in the milk, little by little, until smooth.
- Turn up the heat and simmer for 5 minutes or until thickened, then stir in the mustard, Worcestershire sauce, Tabasco, lemon juice and most of both grated cheeses. Taste and season – we like to add a splash more brandy (see Make Ahead).
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