Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh


120 min

Feeds 4


  • 500g x cooked macaroni pasta 500g x cheesy Béchamel sauce 200g x crumbled Haggis 150g x grated mature cheddar cheese 150g x breadcrumbs


Cook your pasta and immediately cool under cold water.
Mix equal weight of cooked pasta and bechamel – don’t worry if you add too much bechamel, you can never add too much.
Pour half of your macaroni cheese mix into your ovenproof dish.
Evenly crumble your cold haggis over the mac and cheese.
Pour over the second half of the mac & cheese mix.
Evenly sprinkle the grated cheddar cheese with the breadcrumbs on top.
Bake in the oven at 180.C for 25-45 mins until bubbling hot and golden.

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