A tasty twist on the traditional mac and cheese, this family favourite uses a combination of haggis along with the combination of cheeses to make a delicious comforting dish.
200g Haggis
300g Macaroni
100g Scottish Mature Cheddar Cheese
100g Red Leicester
1 x large onion
2 x Cloves Garlic
30g Scottish Salted Butter
1 x heaped tsp Dijon Mustard
40g Plain Flour
500ml Scottish Milk
3g fresh Chopped Parsley
30g fresh Breadcrumbs
2 x Vine Tomatoes
20g Parmigiano Cheese – finely grated
Preheat the oven to 200c/400f/gas 6.
Peel and finely chop the onion.
Peel and mince the garlic.
Cook the haggis as per the recipe instructions.
While the haggis is cooking, prepare the sauce:
Melt the butter in a large saucepan and add the onion and garlic.
Cook on a low heat for a couple of minutes to soften.
Add the flour and cook stirring for a minute.
Gradually add the milk and whisk to a thick sauce.
Add the mustard and season with some salt and pepper.
Grate the cheddar and Leicester cheeses and add to the sauce.
Take the pan off the heat and stir well.
Cook the pasta in some boiling salted water with a dash of olive oil for 8 mins till just cooked – drain well.
In a large mixing bowl combine the cheeses sauce and the pasta.
Add half the mixture to an oven proof dish, sprinkle over half the haggis then top with the remaining cheese sauce & pasta mix.
Sprinkle over the remaining haggis.
Mix the breadcrumbs with the parsley, and the grated parmigiano, sprinkle over the top.
Chop the tomatoes into medium size chunks and place these on top and push them into the mix Bake in the oven for 20minuites – until crispy on top.
