Energy saving Scottish salmon macaroni cheese
Your oven uses a lot more energy then you think. We created these recipes to show you that there are easy ways to save energy around the house every day.
We used a smart meter to measure how much this recipe cost to make in pounds and pence
Energy saving cooking tips
- Measure out the water that you’re going to boil first. This will save energy by not needing to re-boil the kettle, and by not boiling too much water.
- Once you’ve got the pasta simmering on the hob, turn the hob off leaving the pasta to cook in the hot water. This will cook the pasta slower, but will give it the perfect al dente texture.
- There’s no need to preheat the grill. The heat it generates as it’s coming up to temperature contributes nicely to the cooking process.
Energy cost: 8p*, Serves: 4, Prep: 10 mins, Cook: 30 mins
What you'll need:
- 250g macaroni pasta
- Approx 900ml water
- 40g unsalted butter
- 40g plain flour
- 450ml whole milk
- 100g Mull of Kintyre Scottish mature cheddar (or similar), grated
- 2 tsp wholegrain mustard
- 4 tsp chives, finely chopped
- 150g Scottish smoked salmon, chopped
- Salt and pepper
- Boil just over 900ml of water in the kettle and transfer to a saucepan
- Ensure the water is boiling on the hob before adding the pasta and a pinch of salt
- Return the water to the boil again, stir the pasta, cover with a lid and switch off the heat
- Leave the pasta to stand in the hot water for the cooking time on the packet, stirring once half way through
- Melt the butter in a medium sized pan, add the flour and mix it into a paste. Heat this for about 60 secs before slowly adding the milk a little at a time. Stir continuously, ensuring the mixture is blended before adding more milk
- Turn off the heat and add half the grated cheese and all the chives, mustard and chopped salmon
- Drain the pasta when it is ready, but keep 100ml of the hot water in a jug
- Mix the pasta into the cheese sauce, adding the hot water to loosen the mixture if necessary
- Tip the macaroni mixture into a large, ovenproof dish, sprinkle over the remaining cheddar and some pepper
- Pop the dish around 5cm under a grill, switch on and turn to maximum
- Leave to cook for around 8 mins, until golden brown.