Smoked Salmon Mac ‘N’ Cheese

Take your mac 'n' cheese to the next level with a three-cheese blend and delicious smoked salmon

BY: SCOTT LEYSATH, “THE SPORTING CHEF”

smoked-salmon-mac-n-cheese

(Photo courtesy of “The Sporting Chef”)

 

Ingredients:

  • 2 cups dried macaroni
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 ounces Gruyere cheese, grated
  • 3 ounces Parmesan, grated
  • 2 ounces mozzarella cheese, grated
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups smoked salmon, broken into 1-2 inch pieces
  • 1 cup coarse bread crumbs
  • 2 tablespoons freshly chopped basil leaves

 

Directions:

Cook pasta in salted boiling water for 6 minutes. Drain well. Heat the milk in a small saucepan over medium-low heat. In another saucepan, melt the butter and whisk in the flour. Cook over low heat for 2 minutes while whisking. While still whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Remove from heat, add the cheeses, salt and pepper. Add the cooked macaroni and stir well. Gently toss with salmon.

Transfer pasta mixture to a greased baking dish or deep baking dish (a cast iron skillet is idea). Combine bread crumbs with basil and sprinkle over the top of the pasta. Place in a 400 degree preheated oven for 35 to 40 minutes or until the top is evenly browned.

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