Cook time - 20 + minutes
Skill level - Medium (for a beginner cook)
Ingredients
- Elbow Macaroni pasta
- Flour
- Light cheddar cheese
- Full-fat milk
- Haggis
- Butter
- Onion powder
- Garlic powder
- Smoked paprika
- Salt
- Pepper
Tools and equipment
- Large pot
- Frying pan
- Small bowl
- Measuring jug
- Kitchen scales
- Slotted spoon
- Kettle
Method
Step 1
In a large bowl, place the macaroni pasta.
Into a separate bowl, grate the cheese. In a small bowl, place the onion powder, garlic powder, smoked paprika, salt and pepper and place to the side.
Step 2
Place the butter into a medium pot, and set to medium heat. When the butter is smooth and begins to bubble, it's ready. To the pot, add the flour and whisk to combine.
Pour in the water. Whisk until smooth and thickened. Add the milk - whisk to combine.
Step 3
To the pot, pour in the pasta and add the spices. Whilst the macaroni is cooking, heat up a frying pan on medium heat.
Step 4
Once all of the casing is removed from the haggis. Place it into the pan and break it into pieces. Using the spatula, stir the haggis regularly. Cook the haggis for 5 minutes. Or until it becomes crispy and evenly hot. Once cooked, turn off the heat.
Step 5 Add the grated cheese to the pot. Using a cooking spoon, stir until the cheese is completely melted. Cook the macaroni and cheese, until the pasta reaches your desired pasta texture.
Using the ladle, pour the desired portion of the macaroni and cheese onto your plate(s) Serve by placing the haggis on top.
Alternative ingredients
Macaroni pasta can be swapped for Gluten-free macaroni
Flour can be swapped for Gluten free flour
Dairy Cheese can be swapped for Vegan cheddar replacement.
Full-fat dairy milk can be swapped for Dairy free milk alternatives (oat milk is recommended for this recipe)
Haggis can be swapped for Vegetarian or vegan haggis replacement.
Dairy Butter can be swapped for Dairy free butter.
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