Smoked Salmon Mac and Cheese
A creamy and indulgent pasta dish that combines the richness of cheese with the unique flavor of smoked salmon, perfect for any occasion.
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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Notes
Let the dish cool for a few minutes before serving. Garnish with fresh herbs like dill or chives for added flavor.