Smoked Salmon Mac and Cheese
Smoked Salmon Mac and Cheese is modern comfort food with a sophisticated twist, this stuff is incredibly delicious!
Servings: 6
Ingredients
- 8 ounces smoked salmon*
- 1 3/4 cups whole milk
- 1/2 lb pasta, I used spiral Riccioli
- salt
- 4 Tbsp unsalted butter
- 2 Tbsp flour
- 1/4 tsp ground mace, feel free to use more to taste
- fresh cracked black pepper, to taste.
- 2/3 cup shredded sharp cheddar cheese, plus more for topping.
- 2 hard boiled eggs, cut into wedges
Instructions
- Preheat the oven to 375°F.
- Remove the skin from the smoked salmon but do not discard.
- Heat the milk in a medium saucepan until just coming to a simmer. Turn off the heat and add the salmon skin and salmon, breaking into chunks as you add it. Let this steep for 15 minutes.
- Remove and discard the skin, then strain the mixture and reserve both the milk and the salmon, separately. (You'll use the milk for the sauce.)
- Meanwhile cook the pasta in plenty of salted water until al dente. Drain and keep the pasta in the pan to keep warm. (You can add the reserved salmon to the pan as well.)
- Add the butter and flour to a saucepan and whisk together over medium heat for a minute or so, but don't let it brown. While whisking, slowly add the reserved milk to the pan, and whisk or stir with a silicone spoon until the mixture starts to thicken. Add the mace and black pepper and remove from the heat.
- Slowly add the cheese to your sauce, off the heat, and stir until smooth and creamy.
- Add the cheese sauce to the pasta and salmon, stirring gently to combine.
- Turn the mixture into your casserole dish. Top with an extra sprinkle of cheese, and nestle in your hard cooked eggs.
- Bake for 10 minutes, just to insure that everything's hot and bubbly, then set under the broiler to get nice and golden on top.
Notes
*We're using hot smoked salmon for this recipe, not cold smoked salmon. Hot smoked salmon is already cooked, and usually sold in a chunk, shrink wrapped. Look for it in the fish section of your supermarket.
*Recipe tweaked from Dish
Nutrition
Calories: 380 kcal · Carbohydrates: 34 g · Protein: 20 g · Fat: 18 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 112 mg · Sodium: 430 mg · Potassium: 293 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 594 IU · Calcium: 199 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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