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Smoked Salmon Mac and Cheese
Smoked Salmon Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate mac and cheese with cold-smoked Coho salmon and creamy fontina cheese for a gourmet twist.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and generously grease a 9x13-inch baking dish.
  • In a 2-quart saucepan, melt butter over medium heat. Whisk in flour until smooth for about 2 minutes. Slowly pour in milk while whisking until the sauce is creamy. Let it simmer until thick enough to coat a spoon. Take off the heat and mix in fontina cheese, garlic salt, and pepper. Set aside.
  • In a large pot, bring 6 quarts of salted water to a rolling boil. Add fusilli and cook for 5 minutes until al dente. Drain the pasta and return it to the pot. Pour in the bechamel sauce and toss with a wooden spoon until the pasta is fully coated. Gently fold in the flaked salmon. Enjoy!
  • Transfer the mixture into the baking dish and spread it evenly. Top with the rest of the fontina cheese and sprinkle with panko breadcrumbs.
  • Bake in the oven until bubbly and golden brown, approximately 25 minutes.

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