Smoked Salmon Mac and Cheese
A delightful twist on classic mac and cheese, featuring creamy pasta enveloped in a rich, cheesy sauce with smoky salmon flavor.
Ingredients
Sauce ingredients
- 0.25 cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 1.5 cups grated smoked fontina cheese, divided 1 cup for the sauce, remainder for topping
- 1 pinch garlic salt
- to taste ground black pepper
Main ingredients
- 1 (12 ounce) package fusilli pasta
- 6 ounces cold-smoked Coho salmon, flaked
- 0.25 cup panko bread crumbs
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a 9x13-inch baking dish.
- In a 2-quart saucepan, melt the unsalted butter over medium heat.
- Gradually add the flour, whisking to create a smooth mixture. Whisk for about 2 minutes until slightly golden.
- Slowly pour in the milk, continuously whisking until the mixture is smooth and creamy.
- Allow the sauce to simmer until thickened enough to coat the back of a spoon. Remove from heat and stir in 1 cup of grated smoked fontina cheese, garlic salt, and black pepper.
- Cook the fusilli pasta in boiling salted water for about 5 minutes, ensuring it is not fully cooked.
- Drain the pasta and return it to the pot. Combine it with the cheese sauce and gently fold in the flaked smoked salmon.
Baking
- Pour the pasta and salmon mixture into the prepared baking dish. Smooth the top.
- Sprinkle the remaining smoked fontina cheese and panko bread crumbs over the top.
- Bake in the oven for about 25 minutes or until bubbly and golden brown.
- Let cool for a few minutes before serving. Optionally garnish with fresh herbs like dill or chives.
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Notes
For best results, use high-quality cold-smoked salmon and take your time mixing the cheese sauce. Fresh herbs add complexity and freshness.