Smoked Salmon Mac and Cheese

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

  1. ¼ cup unsalted butter
  2. 2 tablespoons all-purpose flour
  3. 2 cups 1% milk
  4. 1 ½ cups grated smoked fontina cheese, divided
  5. 1 pinch garlic salt
  6. ground black pepper to taste
  7. 1 (12 ounce) package fusilli pasta
  8. 6 ounces cold-smoked Coho salmon, flaked
  9. ¼ cup panko bread crumbs

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
  2. 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. 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. Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
  5. Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.
  6. 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

 

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