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.