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Macaroni and Haddock

500 g Macaroni
600 g Haddock
30 ml Cooking oil
250 g Bacon, chopped
50 g Butter
1 lg Onion, chopped
50 ml Flour
5 ml Mustard powder
600 ml Milk
1 410g can creamed corn
Salt & pepper
50 ml Parsley, chopped
250 ml Cheddar, grated
40 g Parmesan cheese


Cook haddock, cool, remove skin and flake - set aside. Cook bacon in oil until cooked but not crisp - remove and add to haddock. Add butter and onion to same pan and cook until tender - remove and add to haddock. Mix flour and mustard powder and stir into pan drippings, cook one minute. Gradually stir in milk to make a smooth white sauce and mix gently. Stir in parsley. Meanwhile cook macaroni as directed on packet until al dente - drain. Mix cooked macaroni and haddock mixture. Turn into a greased ovenproof dish. Sprinkle with cheese and bake in a preheated oven of 180*C for about 20 minutes.




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