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Baked Jack Mackerel Mac ’n’ Cheese by Cindy (@miss_polkadot)

 3 - 4 Servings

Baked Jack Mackerel Mac ’n’ Cheese by Cindy (@miss_polkadot)


120 grams raw macaroni (boil with a little salt until al dentè), drain & set aside
1 can 
NewMoon Jack Mackerel in tomato sauce
1/2 yellow onion, cut cubes 
1 medium carrot, cut cubes & blanch until softened.
1 tsp raw sugar
1 tsp dried rosemary leaves 
Few dashes black pepper 
Shredded mozzarella cheese + cheddar


Bechamel sauce:
2 tablespoons butter 
2 tablespoons plain flour 
250 ml fresh milk
Pinch of salt
Heat butter until melt, add in plain flour and stir to combine. Pour in milk gradually and whisk until smooth, cook in low heat until thickened.


1. Heat cooking pan with cooking oil, sauté cube onions and garlic until fragrant.
2. Add in carrot, Mackerel in tomato sauce, dried rosemary, sugar & pepper. Combine well. Off the heat.
3. Prepare medium size casserole, drizzle with olive oil around the whole casserole. Place in first layer with Mackerel and topped with shredded cheese, top it with a layer of macaroni, scoop bechamel sauce on macaroni and spread it evenly. Continue with Mackerel, shredded cheese, macaroni layer, bechamel sauce, Mackerel and continue the sequence until finish it up with Mackerel on top with extra shredded cheese. Cover casserole with aluminum foil. 
4. Preheat oven to 180 degrees. Bake mac ‘n’ cheese for 30 minutes. Remove foil and bake uncovered for another 15 minutes or to desired charred. Remove from oven and let it set for 15 minutes before cutting.