Gluten Free Haggis and Macaroni Cheese
The traditional Mac 'n' Cheese with a haggis twist.
Credited to: Macsweens
Kcal: 1303.0
Serves 4
5 mins prep
50 mins cooking time
Ingredients
For the Cheese Sauce:
- 40g (1½oz) butter
- 40g (1½oz) rice flour
- 400ml (14fl oz) full fat milk
- 200g (7oz) grated cheddar
- 20g (1oz) Grain mustard*
- 1 tsp (5g) chopped chives
- Salt & freshly milled black pepper
For the Haggis and Macaroni:
- 300g (10½oz) Macsween Gluten Free Traditional haggis
- 300g (10½oz) gluten free macaroni*
- 650ml (24fl oz) your own Gluten free cheese sauce or see recipe below
- 75g (2½oz) grated cheddar
- 75g grated parmesan
Notes: *Please check our Food and Drink Information for suitable products.
Method
For the Cheese Sauce:
- Heat the milk over a moderate heat
- Heat the oven to 180°C/350°F/Gas Mark 4
- In a large saucepan melt the butter, stir in the rice flour and mix well, cook out for 4-5 minutes
- Slowly add the milk, beating in to make a smooth sauce, season with salt and pepper
- Mix in the grated cheddar cheese and cook out, pass through a sieve if required
- Mix in the grain mustard & chopped chives.
Haggis and Macaroni:
- Bring a large saucepan of salted water to the boil; cook the gluten free macaroni for about 10 minutes until al dente, drain & keep hot in the pan
- Remove the outer plastic from the gluten free haggis, cut off 300g
- Crumble the 300g of haggis, add it into the sauce and then pour this onto the cooked macaroni, mix well and check seasoning
- Place all the mixture into an oven proof baking dish
- Top with the grated parmesan and cheddar cheese, bake in the oven for 35-40 mins until golden brown
- Serve with homemade chunky rosemary oven chips and green salad with French dressing.
Nutritional information per serving
Kcal
1303
Fat
76g
Carbs
101g
Protein
54g
Fibre
3g
