Smoked Salmon Mac and Cheese

Cold-smoked Coho salmon and rich fontina cheese turn a plain old macaroni and cheese recipe into a decadent dinner.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 486 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 4

Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.

Step 5

Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.