Smoked Salmon Mac and Cheese
Description
Cold-smoked Coho salmon and rich fontina cheese turn a plain old macaroni and cheese recipe into a decadent dinner.
Ingredients
•
1/4 cup unsalted butter
•
2 tablespoons all-purpose flour
•
2 cups 1% milk
•
1 1/2 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
•
1/4 cup panko bread crumbs
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-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.