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
Prep:10 mins
Serves 6 (or 4 adults and 4 children)
650ml milk40g plain flour40g butter2 tsp Dijon mustard150g mature cheddar, grated180g frozen peashandful of parsley, chopped300g macaroni300g fish pie mix (smoked fish, white fish and salmon)green salad, to serve (optional)
STEP 1Pour 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.STEP 2Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.STEP 3Heat 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.
