• 300g macaroni
  • 30g ciabatta - blitzed into breadcrumbs
  • 30g buttersoft lighter spread
  • 2 cloves garlic - crushed
  • 2 leeks - greens removed, sliced thinly
  • 200g Haggis
  • 550ml semi skimmed milk
  • 40g plain flour
  • 100g lighter mature cheddar
  • 100g Red Leicester
  • 30g Parmigiano Reggiano
  • 2 big pinches of dried parsley
  • 10 cherry tomatoes


  1. 1

    Preheat oven to 200°C/fan 180°C/gas mark 6. Bring a large saucepan of salted water to the boil and add your macaroni. Cook for roughly 5 minutes, until al dente. Drain, retaining a cup of the pasta water, and leave to the side.

  2. 2

    Whilst your pasta is cooking, prepare the rest of your ingredients. Blitz your lightly toasted bread in a food processor/blender until you have rough breadcrumbs and set aside. Press garlic (or finely chop and crush with the side of a knife) and thinly slice leeks. Grate cheeses and halve tomatoes and set aside. Cook the haggis as per packet instructions

  3. 3

    Whilst your haggis is cooking, prepare your sauce. Place 1tbsp of butter into a large pan along with the garlic and cook for a minute on a medium to high heat. Reduce the heat a little, add the other tbsp of butter and the leeks and cook for around 5 minutes, until tender

  4. 4

    Stir in the flour and remove from the heat. Add milk bit by bit, whisking between each addition. Once all milk has been added, return to the heat and bring to a simmer

  5. 5

    Continue to stir fairly continuously until sauce begins to thicken – around 5-7 minute

  6. 6

    Add cheeses and stir until completely incorporated, retaining a small handful to be sprinkled on top. Season well with salt and pepper. If the sauce is too thick, use a small amount of the retained pasta water

  7. 7

    Stir pasta through the sauce, then pour half into an oven proof dish. Sprinkle half of the haggis over the bottom layer before topping with the remaining pasta and sauce. Top with the rest of the haggis, dot the tomatoes over the dish, cut side down, and push in gently. Mix the breadcrumbs with parmesan and parsley and sprinkle over the top along with the leftover grated cheese

  8. 8

    Bake in the oven for 20 minutes or until bubbling and crispy on top. Serve and enjoy!

Nutritional Details

Each serving provides
  • Energy 2814kj 672kcal 34%
  • Fat 33.0g 47%
  • Saturates 17.0g 85%
  • Sugars 11.0g 12%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

58.0g carbohydrate 4.6g fibre 3.0g protein One of your 5 a day

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