The day of Robbie Burns is on the approach and in this blog, I’m taking a detour on tradition with an alternative when you don’t want to plate up the token Haggis, neeps and tatties. And in true Burns style, I’ll take you into this recipe blog through the art of rhythm and rhyme…
Oh the day is back, and here it returns,
The day we all celebrate, old Robbie Burns.
He’s told lots of stories, through his poetry writes,
Some of love, whit and humour, there’s been many delights.
Today I bring you another wee blog,
This time it’s short, as I’m heading out for a jog.
I’ve typed up a recipe that is quick and a breeze,
It’s cheap and it’s simple, it’s Haggis Mac Cheese.
Oozing with goodness, you won’t be left lairy,
But maybe you will, if you’re allergic to dairy.
Enjoy by yourself, it makes two for lunch and two for dinner,
Or share with some loved ones, that might keep you a bit thinner.
First, to pin down your haggis, there’s many to be seen,
For me there’s one that stands out, and that one’s MacSween.
They’re on offer in stores, you’re saving a few pound,
But be sure to be quick, they’re not hanging around.
Now macaroni needs a partner, and that’s garlic breed,
I’ve got a blog for garlic wraps too, you should definitely read.
Now I’ll wrap it up here, this rhyme is getting quite lengthy,
Enjoy your Burns supper, your belly winna be left empty.
What you need:
- 1 onion
- 3 cloves of garlic (chopped)
- 1 Haggis
- 200g macaroni pasta
- 75g grated cheese
- A tablespoon of butter
- Plain flour
- Salt & pepper for seasoning
How to make:
- Depending on what haggis you get, the cooking technique is different. If, like me, you’re using MacSween – remove the packaging, wrap in foil and add to a glass dish that has 2cm of water in. Add to a pre-heated oven at 180°c and cook for 1 hour.
- At around 20 minutes into the haggis cooking time, bring a pan of water to the boil add the macaroni and once cooked, put to one side.
- Chop the onion and add to a pan with some oil. Fry lightly for a few minutes and add in the chopped garlic. Set aside once cooked and golden.
- Time for the cheese sauce. Now everyone makes a cheese sauce differently, but I keep it simple.
- Melt the butter in a small saucepan, sift in some flour, mix until you get clumps, add a splash of milk and whisky until smooth. You will have lumps but once your sauce cooks away, the lumps will go.
- After a few minutes the sauce will thicken, add another good splash of milk along with some flour, mix and wait to thicken. Repeat this step until you have about half a pan of sauce.
- Once you’re happy with the consistency and amount, add in half of the cheese and mix. BOOM, there’s your cheese sauce.
- Add the sauce gradually to the pasta, leaving just under a quarter in the pan – you’ll use this up in a minute.
- By now your haggis should be cooked. Remove from its skin, empty into the cooked onion and garlic, mix well and add to your pasta. Keep your oven on.
- Empty half to a baking dish and spread out. Layer on the last of the cheese sauce that you kept aside and add a small sprinkling of cheese before adding the rest of the pasta on top.
- Top off with the rest of the cheese and add to the oven for 15 minutes.
- Remove from the oven and get stuck in! Adding some garlic bread to the mix is always a winner. If you want to make your own, I’ve got a recipe for some garlic wraps here.