This is a straightforward mac and cheese recipe with smoked salmon.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 1 ½ 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
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
- Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.
- I use brown rice fusilli. Any pasta shape may be used, and cheese may be swapped out, but I suggest a mild cheese.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 610 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |