Smoked Salmon Mac and Cheese Recipe

Smoked Salmon Mac and Cheese Recipe

Recipe adapted from Alan Harding

• Servings: 6 to 8
• Nutritional Info (per serving, based on 8 servings): Calories 753, Total Fat 28 g, Saturated Fat 15 g, Carbohydrates 99 g, Dietary Fiber 5 g, Sugar 6 g, Protein 26 g, Cholesterol 83 mg, Sodium 581 mg
• Total Time: 40 minutes
• Prep Time: 20 minutes
• Cook Time: 20 minutes

Ingredients

• 2 pounds corkscrew or elbow macaroni, cooked and drained
• 1/2 cup chopped basil leaves
• 6 ounces smoked salmon, flaked
• 1/2 cup bread crumbs, plus 1/2 to 2/3 cup more
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 1 package cream cheese, softened
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 stick (1/4 cup) butter, melted
• 3 tablespoons finely chopped parsley
• 2 sliced tomatoes

Instructions

1. Preheat the oven to 420F (215C). In a large bowl, combine the cooked macaroni, chopped basil, flaked smoked salmon, and 1/2 cup bread crumbs.
2. In a blender, combine the heavy cream, Dijon mustard, and cream cheese with a pinch of salt and pepper; blend until smooth. If the sauce is too thick, add a little water to reach a pourable consistency.
3. Pour the cream sauce over the macaroni mixture and toss gently to coat evenly.
4. In a separate bowl, stir together the grated Parmesan, remaining bread crumbs (start with 1/2 cup and add more if needed), melted butter, and chopped parsley until well combined.
5. Arrange the tomato slices in the bottom of a large gratin or baking dish, then spread the macaroni mixture over the tomatoes.
6. Scatter the breadcrumbParmesan topping evenly over the macaroni.
7. Bake uncovered for 20 minutes. If the topping needs more color, place under a hot broiler for 12 minutes until golden and crisp.

Recipe inspired by Alan Harding of Red Rail Restaurant, Brooklyn, NY.