200 g (7 oz) dried macaroni
1 tablespoon olive oil
1 onion, chopped
50 g (2 oz) butter
50 g (2 oz) plain flour
450 ml (4 pint) UHT milk
450 ml (4 pint) fish stock
175 g (6 oz) Cheddar cheese, grated
4 teaspoon grated nutmeg
500 g (1 lb) smoked haddock fillet, skinned and cut into 2.5 cm (1 inch) cubes
200 g (7 oz) can sweetcorn, drained
125 g (4 oz) spinach, rinsed, drained and roughly torn
salt and pepper


1.Preheat the slow cooker if necessary. Tip the macaroni into a bowl, cover with plenty of boiling water and leave to soak for 10 minutes while preparing the rest of the dish.
2.Heat the oil in a saucepan, add the onion and fry gently, stirring, for 5 minutes or until softened.
3. Add the butter and, when melted, stir in the flour. Gradually mix in the milk and bring to the boil, stirring until smooth.
4.Sir in the stock, 125 g (4 oz) of the cheese, the nutmeg and salt and pepper and bring back to the boil, stiring
5.Drain the macaroni and add to the slow cooker pot with the haddock and sweetcom.
6.Pour over the sauce and gently stir together. Cover with the lid and cook on low for 2-3 hours.
7.Stir the spinach into the macaroni, replace the lid and cook on low for 15 minutes. Lift the pot out of the housing using oven gloves and stir once more.
8. Sprinkle the remaining cheese over the macaroni, then place under a preheated hot grill until the top is golden. Serve with grilled cherry tomatoes on the vine, if liked.
9.FOR STILTON MACARONI WITH BACON, soak the macaroni as above. Make up the cheese sauce with the milk, adding vegetable stock in place of fish stock and replacing the Cheddar cheese with Stilton cheese.
10.Omit the fish and cook as above with the sweetcorn. Stir in the spinach and 6 grilled smoked back bacon rashers, diced.
11. Cook for 15 minutes, then finish with a little extra Stilton and brown under the grill as above

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