Craving a dish that’s both comforting and extraordinary? Smoked Salmon Mac and Cheese hits that sweet spot between indulgence and sophistication. This creamy pasta dish combines the richness of cheese with the unique flavor of smoked salmon, creating a meal that is perfect for any occasion. Whether you’re hosting a dinner party or just want a cozy night in, this recipe has got you covered.
Why We Love This Smoked Salmon Mac and Cheese Recipe
There’s something magical about the combination of macaroni and cheese and smoked salmon. The creaminess of the cheese sauce complements the tender texture and savory taste of the salmon, making every bite deliciously satisfying. It’s a delightful twist on a classic, perfect for anyone looking to elevate their pasta game. Plus, it’s straightforward to make, ensuring that you can whip it up without any fuss. The blend of flavors and textures keeps your taste buds engaged, ensuring that this dish isn’t just eaten but savored.
Ingredients about Smoked Salmon Mac and Cheese
To create this delightful Smoked Salmon Mac and Cheese, you will need the following ingredients:
List of ingredients with measurements
- 0.25 cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 1.5 cups grated smoked fontina cheese, divided
- 1 pinch garlic salt
- Ground black pepper to taste
- 1 (12 ounce) package fusilli pasta
- 6 ounces cold-smoked Coho salmon, flaked
- 0.25 cup panko bread crumbs
How to Make Smoked Salmon Mac and Cheese Directions
Follow these simple steps to create your Smoked Salmon Mac and Cheese:
- Preheat your oven to 425 degrees F (220 degrees C). Take a 9×13-inch baking dish and grease it to prevent sticking.
- In a 2-quart saucepan over medium heat, melt the unsalted butter. Once melted, gradually add the all-purpose flour while whisking to achieve a smooth mixture. This should take about 2 minutes.
- Gradually pour in the milk while continuing to whisk. Keep stirring until the sauce becomes smooth and creamy. Allow the sauce to simmer until it thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in 1 cup of the grated smoked fontina cheese, along with a pinch of garlic salt and ground black pepper to taste. Set this delicious cheese sauce aside.
- In a large pot, bring 6 quarts of salted water to a boil. Add the fusilli pasta and cook for about 5 minutes. Once done, drain the pasta well.
- Return the drained pasta to the pot, then pour in your creamy béchamel sauce. Stir with a wooden spoon until every piece of pasta is nicely coated with the heavenly sauce.
- Gently fold in the flaked cold-smoked Coho salmon, being careful not to break it apart too much.
- Pour the entire pasta and salmon mixture into your prepared baking dish. Use a spatula to smooth out the top evenly.
- Sprinkle the remaining grated smoked fontina cheese and the panko bread crumbs over the top for an added crunch.
- Bake in the preheated oven for about 25 minutes, or until the dish is bubbly and the top is beautifully golden brown.
How to Serve Smoked Salmon Mac and Cheese
Serving Smoked Salmon Mac and Cheese is just as important as preparing it. Once it comes out of the oven, let it cool for a few minutes before diving in. This resting time allows flavors to settle and makes it easier to serve. Use a large spoon or spatula to dish out servings on your plates.
Garnish with a sprinkle of fresh herbs like dill or chives to add a pop of color and a hint of freshness. This dish pairs wonderfully with a side salad featuring light greens and a simple vinaigrette. If you want to present it in a more elevated way, consider serving individual portions in small ramekins, adding a fancy touch perfect for gatherings or dinner parties.
Expert Tips: Smoked Salmon Mac and Cheese
To elevate your Smoked Salmon Mac and Cheese even further, keep these expert tips in mind:
- Cheese Selection: While smoked fontina provides a great flavor, feel free to mix in other cheeses like Gouda or Gruyère for a more complex taste profile.
- Pasta Variations: Fusilli is the star here, but you can use other pasta shapes like cavatappi or elbow macaroni if you prefer. Just ensure they are similar in size for even cooking.
- Add Greens: Consider adding some fresh spinach or peas to the mix for added nutrition and color. Cook them briefly before mixing in with the pasta.
- Make-ahead Option: You can prepare this dish ahead of time and store it in the refrigerator before baking. Just allow extra time in the oven for it to heat through.
- Spice it Up: For those who enjoy a kick, try adding a pinch of red pepper flakes or a few dashes of hot sauce to the cheese sauce for an extra layer of flavor.
How to Store Smoked Salmon Mac and Cheese
Storing your Smoked Salmon Mac and Cheese properly can enhance its longevity. If you have any leftovers (which might be a challenge given how delicious it is), let the dish cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
To reheat, simply place it in a preheated oven at 350 degrees F until heated through. You can also add a splash of milk or extra cheese to the dish before reheating to help maintain creaminess.
Variation of Smoked Salmon Mac and Cheese
This recipe is versatile, allowing for plenty of variations to suit your tastes. Here are some ideas to get you started:
- Seafood Boost: Add shrimp or crab meat for a seafood extravaganza. Just ensure they are cooked properly before mixing them in.
- Vegetarain Delight: If you prefer a vegetarian version, simply omit the salmon and increase the amount of cheese or incorporate some veggies like kale or mushrooms for added flavor and nutrition.
- Herbs and Spices: Fresh herbs like dill or parsley can be mixed into the cheese sauce for an extra burst of flavor. Experiment with spices such as smoked paprika for a unique twist.
- Rich and Creamy: For an ultra-creamy texture, consider adding cream cheese or sour cream to the cheese sauce before mixing with the pasta.
- Nutty Crust: Instead of panko, try adding crushed nuts like almonds or hazelnuts for an exciting crunch on top.
FAQ
What makes this Smoked Salmon Mac and Cheese unique?
This Smoked Salmon Mac and Cheese stands out because it combines the classic comfort of macaroni and cheese with the rich, unique flavor of smoked salmon, making it a sophisticated yet easy dish to prepare.
Can I use fresh salmon instead of smoked?
While smoked salmon gives this dish its distinctive flavor, you can use cooked, fresh salmon if that’s what you have. Just be sure to season it well to enhance the overall taste.
How can I make my cheese sauce smoother?
To ensure your cheese sauce is smooth, whisk continuously while adding the milk and avoid bringing it to a rapid boil, which can cause it to separate.
Is there a way to make this recipe lighter?
You can use lower-fat cheese and milk options or replace some of the pasta with vegetables like zucchini or cauliflower to cut down on calories while still enjoying the dish.
Can I freeze Smoked Salmon Mac and Cheese?
Yes, you can freeze this dish! Just make sure it is stored in an airtight container. For best results, consume it within 2-3 months. When reheating, you may need to add some liquid to maintain creaminess.
With these tips, variations, and serving suggestions, your Smoked Salmon Mac and Cheese will surely become a favorite in your home. Enjoy every creamy, smoky bite!
Smoked Salmon Mac and Cheese
Ingredients
For the cheese sauce
- 0.25 cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 1.5 cups grated smoked fontina cheese, divided Reserve some for topping
- 1 pinch garlic salt
- Ground black pepper to taste
For the pasta and topping
- 1 package fusilli pasta (12 ounces)
- 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 over medium heat, melt the unsalted butter. Gradually add the all-purpose flour while whisking until smooth, about 2 minutes.
- Pour in the milk gradually while whisking. Stir until the sauce is smooth and creamy, then simmer until thick enough to coat the back of a spoon.
- Remove from heat and stir in 1 cup of the grated smoked fontina cheese, garlic salt, and ground black pepper. Set aside.
- In a large pot, bring 6 quarts of salted water to a boil. Cook the fusilli pasta for about 5 minutes, then drain well.
- Return the drained pasta to the pot and pour in the cheese sauce. Stir until the pasta is well-coated.
- Gently fold in the flaked cold-smoked salmon.
Baking
- Pour the pasta and salmon mixture into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle the remaining grated smoked fontina cheese and panko bread crumbs over the top.
- Bake for about 25 minutes, until bubbly and golden brown.
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