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Forfar Farmers market Oct 2016

posted 5 Oct 2016, 07:11 by WeeCOOK Kitchen

100g Macaroni or penne pasta

60g of butter

60g flour

500ml of milk

120g grated cheese

Quarter of a teaspoon of English mustard or Dijon mustard

Worcester sauce optional

Salt & pepper

Arbroath Smokie from Arbroath Fisheries

1. Cook the pasta in simmering salted water and then drain in a colander once ready and set aside. (This part can be done in advance). Pick the flesh from the Arbroath smokies, being careful to remove little bones.

2. Make the cheese sauce by gently heating the milk in a pan. Melt the butter in another saucepan and then add the flour and stir together allowing the flour to cook out in the butter.

3. Remove from the heat and gradually start adding the warm milk stirring it constantly until you have a smooth sauce. 

4. Add the mustard, a glug of Worcestershire sauce and 80g of the grated cheese to the white sauce; taste it and add seasoning. Once all the cheese has melted add the cooked pasta, a few handfuls of the smokie flesh and gently stir until the pasta heats up in the sauce.