Smoked Salmon Mac ‘N Cheese

When the air starts to turn chilly, we seek out comfort foods – and nothing says “comfort” quite like Mac & Cheese. My version includes a little more ‘good for you food’ with the salmon addition – all baked in a Camp Chef cast iron skillet.

Smoked Salmon Mac N Cheese


  • 2 cups dried macaroni
  • 1 1/2 cups milk 2% or whole
  • 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


  • 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.