Cheesy Mackerel and Leek Pasta Bake

This was a gorgeous cheesy pasta bake with the addition of lovely mackerel and leeks. The original recipe called for a pot of cheese sauce but it's so easy to make your own, and much cheaper, so that's what I did. I served it with a green salad and froze the leftovers to enjoy another time!

Cheesy Mackerel and Leek Pasta Bake (from a Waitrose Recipe Card)
(Serves 2)

150g dried pasta
2 leeks, thinly sliced
40g butter

40g plain flour

600ml milk

100g cheddar, grated

2 tsp Dijon mustard
25g pack fresh chives, snipped into 1cm lengths
110g can steamed mackerel fillets, drained
25g grated cheddar

Preheat the oven to 200ºC. Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the leeks to the pan for the last 3 mins of cooking.

 

Melt the butter over a medium heat in a saucepan. Add the flour and stir to form a roux, cooking for a few mins.

Gradually whisk in the milk, a little at a time. Cook for 10-15 mins to a thickened and smooth sauce.

Remove the sauce from the hob, add 75g of the cheese and stir until it has melted into the sauce.

Drain the pasta and leeks well and toss with the cheese sauce, mustard and chives. Gently fold in the mackerel. Spoon into an ovenproof dish, scatter over the rest of the cheddar and bake for 15 mins until golden brown.