Fish Mac and Cheese 🐟🧀
A creamy, seafood twist on classic mac and cheese—flaky white fish, tender pasta, and a rich cheddar sauce baked to golden perfection!
Ingredients (*Serves 4-6*)
For the Pasta & Fish:
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8 oz (225g) elbow macaroni (or shells)
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1 lb (450g) white fish fillets (cod, haddock, or tilapia), cut into bite-sized pieces
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1 tbsp olive oil
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½ tsp paprika
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Salt & pepper to taste
For the Cheese Sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups (480ml) milk (whole or 2%)
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2 cups (200g) shredded sharp cheddar
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½ cup (50g) grated Parmesan
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½ tsp garlic powder
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½ tsp mustard powder (optional)
For the Topping:
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½ cup panko breadcrumbs
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2 tbsp melted butter
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2 tbsp chopped parsley
Instructions
1. Cook the Pasta & Fish
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Boil pasta in salted water until al dente. Drain and set aside.
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Toss fish with olive oil, paprika, salt, and pepper. Bake at 375°F (190°C) for 10-12 mins until flaky.
2. Make the Cheese Sauce
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Melt butter in a saucepan. Whisk in flour to form a roux (1 min).
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Gradually add milk, whisking until smooth. Simmer until thickened (~5 mins).
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Remove from heat; stir in cheddar, Parmesan, garlic powder, and mustard powder.
3. Assemble & Bake
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Mix pasta, fish, and cheese sauce in a baking dish.
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Combine panko, melted butter, and parsley. Sprinkle over the top.
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Bake at 375°F (190°C) for 15-20 mins until bubbly and golden.
Tips for Success
✔ Don’t overcook the fish—it will finish baking in the oven.
✔ Extra creamy? Add ½ cup cream cheese to the sauce.
✔ Gluten-free? Use GF pasta and cornstarch instead of flour.
Why You’ll Love This
✅ Elevates classic mac and cheese with lean protein.
✅ Kid-friendly but gourmet (hide veggies like peas or spinach in the sauce!).
✅ Leftovers reheat beautifully (add a splash of milk when microwaving).
Pair with: A crisp green salad or roasted broccoli.
Want lobster mac and cheese? Swap fish for cooked lobster meat. 🦞
Need dairy-free? Use vegan cheese and coconut milk. 🌱