Name: Smoked Salmon Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Unsalted butter - ¼ cup; All-purpose flour - 2 tablespoons; 1% milk - 2 cups; Grated smoked fontina cheese, divided - 1 ½ cups; Garlic salt - 1 pinch; Ground black pepper to taste - 1 pinch; Fusilli pasta - 1 (12 ounce) package; Cold-smoked Coho salmon, flaked - 6 ounces; Panko bread crumbs - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Salmon Mac and Cheese

1. Unsalted butter - ¼ cup

2. All-purpose flour - 2 tablespoons

3. 1% milk - 2 cups

4. Grated smoked fontina cheese, divided - 1 ½ cups

5. Garlic salt - 1 pinch

6. Ground black pepper to taste - 1 pinch

7. Fusilli pasta - 1 (12 ounce) package

8. Cold-smoked Coho salmon, flaked - 6 ounces

9. Panko bread crumbs - ¼ cup

How to cook deliciously - Smoked Salmon Mac and Cheese

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

2. Stage

Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.

3. Stage

Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.

4. Stage

Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.

5. Stage

Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.