Seafood Macaroni Muffins
There were 2 things that inspired this dish.
Firstly, my new ceramic muffin tray that I couldn't resist and this recipe by one of my favourite blogs. Macaroni cheese is one of my Mum's signature dishes. It's what we always ate as children when we felt poorly or needed comforting. So when she came to stay a couple of weeks ago I wrote down her recipe and gave it a new twist with the seafood and comical crackers.
I wanted to make something we could all share for a Valentine's tea, as we will have had a fancy (albeit) home cooked meal, the night before for Richard's birthday, I wanted something simple but satisfying. After all the boys are the loves of my life!
A good way to sneak seafood into fussy eaters too.
Here is what you need:
Makes 12 muffins.
- 250g/8oz/2 cups macaroni
- 50g/1.75oz/0.6 cup butter
- 2 chopped spring onions
- 2 heaped tablespoons cornflour
- 275ml/10oz/1.2 cups milk
- 125g/4oz/1 cup grated mature cheddar cheese
- generous pinch of chives (fresh or dried)
- generous pinch of paprika
- fresh, peeled prawns/shrimp - I allowed 2 per muffin
- 1 tin pink salmon
- 1 smoked mackerel fillet, flaked with a fork
- handful cheese crackers - I love the fish and heart shaped ones!
- chopped fresh dill
Preheat your oven to 180 degrees/350F/Gas Mark 4.
In a saucepan cook the macaroni according to the instructions. Cook until tender but not squishy. Drain and set aside, so all the water drains away.
In a large saucepan melt your butter on a low heat and add the chopped spring onions to soften.
In a jug mix your cornflour with 50ml/0.2 cups of milk. Stir vigorously until all the cornflour has dissolved. Add the remainder of your milk.
Take your butter and onions off the heat and stir in your jug of milk. Again off the heat add your grated cheese. Return to a medium heat and stir continuously for around 5-8 minutes until you have a smooth cheese sauce. If you find your sauce a little thin add a level teaspoon of cornflour (again dissolved in a splash of milk) to your sauce to thicken.
Add your chives and paprika and season.
Take your sauce off the heat and add your drained pasta.
Layer your muffin tray with a spoonful of the macaroni mix, a layer of flaked salmon, prawns/shrimp and flaked mackerel and top with another spoonful of macaroni.
Submerge 3/4 crackers per muffin and sprinkle with chopped dill.
Bake in the oven for 25 minutes, until the tops are golden brown and bubbling. Leave to stand for a couple of minutes before serving.
Creamy and delicious, with texture and flavour, and it got the boys eating 3 types of fish in one.