Want something that combines supreme comfort with a little decadence? Well look no further than this divine truffled macaroni dish with an extra boost from smoked haddock
For the macaroni
250g (9oz) macaroni
1 tsp olive oil
1 small onion, finely chopped
300g (10½oz) smoked haddock
1 tbsp truffle oil
50g (2oz) soft butter, plus extra for the dish
25g (1oz) plain flour
100g (3½oz) gruyère, coarsely grated
For the breadcrumbs
50g (2oz) white breadcrumbs
small pack of parsley, leaves chopped
a few thyme sprigs, leaves chopped
small pack tarragon, leaves chopped
1 garlic clove, roughly chopped
small piece of butter
drizzle of truffle oil, plus extra to serve
1. Blend together all the ingredients for the breadcrumbs in a food processor until roughly chopped, season, then set aside. Boil the macaroni one minute less than the time on the pack, drain, toss in the olive oil and set aside.
2. Tip the onion, milk and the smoked haddock into a pan, and season. Simmer gently for 10 mins, then remove the haddock. Flake the flesh and drizzle with the truffle oil and set aside.
3. Mix the butter and flour together to make a paste. Over a low heat, whisk the paste into the hot milk and bring to the boil, stirring all the time until slightly thickened. Remove from the heat and add half the grated cheese and stir well.
4. Take the pan off the heat, tip the pasta into the sauce and mix well, then fold through the haddock and season with ground black pepper. The sauce may seem a little thin, but it’ll thicken as it cooks. Butter a large ovenproof dish and tip in all the macaroni piled, then finish by scattering over the rest of the cheese and most of the breadcrumbs. This can be prepared a day ahead, covered and kept in the fridge.
5. To cook, heat oven to 200°C/180°C fan/gas mark 6. Bake for 20 mins until bubbling and sprinkle with the rest of the breadcrumbs. Bake for five minutes more, then drizzle a little more truffle oil on top, and scatter some extra herbs, if you like.