BBQ Mackerel Macaroni Cheese

Well that's it, Christmas is over and done for another year. It sprung itself upon us quickly, and then in the blink of an eye it was gone again, leaving behind it lots and lots of indulgent food, and some bulging waistlines. I can't wait to get back into a healthy eating regime, and was craving a nice big salad all over the festive period. I'm committed to the cause though, and  will be ploughing through the mountain of cheese until the end. If you've got excess cheese in the fridge then a great way to use some of it up is in a macaroni cheese. This isn't something that I make often as not all of the family like it, but when I do I usually use mature cheddar, but most cheeses are suitable, including smoked, spicy or blue. If you want to cut the calories a little then the quantity of cheese can be reduced and replaced with a lower fat version.

In this version I've added some Princes Mackerel fillets in Texas BBQ style sauce, which are a great source of Omega 3 and protein, as well as being a handy product to keep in the pantry to make a quick and easy meal. If you don't fancy making the macaroni cheese from scratch there are some good ready made products out there which can be given extra flavour by adding a can of mackerel fillets in sauce. The fillets are available in a variety of sauces, including Mexican, Hot & Sour, Piri Piri & Brazilian if you fancy spicing your Mac & Cheese up a little!

This recipe would serve 4 people if you're serving it alongside some bread and salad, or 2 people wanting hefty portions. The tortilla chips give it a crunchy topping, but this can be left out or replaced with breadcrumbs (and extra cheese if you're so inclined!)

BBQ Mackerel Macaroni Cheese - serves 4

250g dried or fresh macaroni
50g butter
50g plain flour
600ml milk
150g mature cheddar cheese 
2 x 125g cans of Princes Mackerel fillets in Texas BBQ sauce
handful of cheesy tortilla chips, crushed

• Boil the Macaroni as per directions on the pack
• Add the butter to a pan and stir until melted
• Stir in the flour over a low heat for 2 minutes
• Gradually add the milk, whilst whisking continuously, a little at a time to avoid getting lumps until all the milk has been added
• Bring to the boil and remove from the heat
• Stir in the cooked pasta and the cheese and mix well
• Layer the macaroni and mackerel fillets into a baking dish (or individual dishes)
• Top with the crushed tortilla chips before baking in a preheated 200℃ oven for approx 20 minutes

Serve with a large helping of home made coleslaw

The Princes Mackerel range has a wide selection of flavours inspired by cuisines from all over the world – visit www.princes.co.uk/around-the-world to find out more.

recipe commissioned for Princes