Smoked Salmon Mac and Cheese.
Is there anything better than a hot bowl than Mac and Cheese in the miserably cold month of January? Well, I think so. Whilst January may be a month of cutting out and depriving yourself for some people, that's just not for me. I believe it's about eating everything in moderation and getting plenty of exercise.
Food should be a pleasure and this Smoked Salmon Mac and Cheese is it!
If I'm being honest with you I had never really had Mac and Cheese until I got a fussy eater in the family. My eldest could just about tolerate pasta in a cheese sauce, so it was just called cheesy pasta in our house. In fact, it was the first thing I taught him how to make, using the cheat's method for a white sauce.
I used lightly smoked salmon fillets. Place the fillets in a pan with enough water to cover. Bring to the boil and then turn off and leave in the water while you make the sauce and cook the macaroni, (or any other pasta shape). The fish will be cooking further in the oven so there is no need to overcook. Of course, you could also use plain salmon fillets, prawns or a mix with some leftover sliced smoked salmon or even a tin of salmon.
Make the sauce by putting the milk, flour and butter in a saucepan over a medium heat. Whisk continuously, as the butter melts and, as the sauce comes to a simmer it will thicken. At this stage you have a basic white sauce which has so many uses such as a base for lasagne. Turn the heat down then add the seasoning, mustard and grated cheddar cheese and mix well. Drain the fish and flake into large chunks. Gently mix together the macaroni, salmon and sauce and spoon into individual greased serving dishes or a large casserole dish. Sprinkle over a mixture of Parmesan and breadcrumbs and bake at 190 C for about 15 minutes until golden.
Serve straightaway, on its own or with salad or vegetables. This Smoked Salmon Mac and Cheese freezes well too.
If you like pasta and salmon you might like to try Salmon Stuffed Shells
Don't forget to PIN Smoked Salmon Mac and Cheese for later!
- 550 ml milk
- 320 g macaroni
- 30 g butter
- 30 g plain flour
- 160 g strong cheddar grated
- 1/2 tsp mustard powder optional
- 50 g Parmesan grated
- 50 g fresh white breadcrumbs
- 1/2 tsp pepper
- 220 g salmon lightly smoked
- Cook the macaroni according to the pack instructions, about 10 minutes then drain.
- Place the salmon in a shallow pan and cover with water. Bring to the boil then turn off the heat. Leave for 5 minutes then drain and flake into large chunks.
- Put the milk, butter and flour in a saucepan over a medium heat and whisk continuously until thickened then reduce the heat and stir in the cheese, seasoning and mustard.
- Gently combine the pasta with the salmon and sauce and spoon into 4 greased oven proof dishes. Sprinkle with the Parmesan and breadcrumbs.
- Bake at 190 C for 15 minutes until golden.