Pilchard Macaroni & Cheese


1 x 400g tin Lucky Star Pilchards in Tomato Sauce
1 x onion finely chopped
4 x tablespoons of cake flour
3 x cups of milk
2 x tomatoes, sliced
1 x cup soft breadcrumbs
2 x eggs lightly beaten
1/2 teaspoon of mustard powder
100g cheddar cheese, grated
250g Macaroni
125g rindless streaky bacon, finely chopped ( optional )
Oil for cooking


Heat the oven to 200c
Grease a casserole dish and set aside
Flake the pilchards in their sauce with a fork
Cook the macaroni in plenty of boiling, salted water until tender but not over-cooked
Drain the macaroni and rinse well with cold water
Fry the bacon in a little oil in a medium saucepan until lightly browned
Stir in the onion and cook until soft
Remove from the heat
Stir in the flour and 2 cups of the milk, and season with salt, pepper and mustard
Bring to boil and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens, remove from the heat
Mix eggs into the remaining cup of milk and stir into the sauce with the cooked macaroni, pilchards and half the grated cheese
Spoon the pilchard and macaroni mixture into the casserole and top with the sliced tomatoes
Mix together the breadcrumbs and the remaining grated cheese and sprinkle on top
Bake uncovered for about 30 minutes until piping hot and the topping is crunchy and golden

Best enjoyed with




The recipe on this page has been supplied by a Lucky Star fan.