A dish created by using leftovers and it really was a yummy creation, full of so much flavour and the creamy texture went well with the salmon and chives. I used oat milk as I had a little bit left and Cream cheese as it needed to be used up. Both items were great components for this dish and I encourage you to give this dish a try.
Shopping List
Serves 2 - 4
Salted Butter - 1.5 oz
Cayenne Pepper - 1/4 tsp
Paprika - 1/2 tsp
Garlic Powder - 1/4 tsp
Fresh Thyme - 1/2 tsp
Black Pepper - 1 pinch
Plain Flour - 1 tbsp
Oat Milk - 1/2 cup
Cheddar Cheese - 1/2 cup (grated)
Red Leicester Cheese - 1/2 cup (grated)
Cream Cheese - 1 tbsp
Chives - 1 tbsp
Honey Smoked Salmon Flakes (M&S) - 50 g
Elbow Macaroni - 1 cup
Method
Cook 35 minutes
Cook the macaroni
Prepare a pan of water and heat up until boiling.
Pop in the macaroni, I cook until it's just softened, takes about 4 minutes.
The roux
In a pan, on a low heat, melt the butter.
Add the cayenne, paprika, garlic powder, fresh thyme, black pepper and stir in well.
Stir together quickly
Now add the flour, stirring in quickly, not allowing it to burn. You should end up with a thickened mixture.
Time to add the oat milk, again mixing in quickly to allow the mix to combine. You do not want it to clot, so constantly mix on a low heat until you end up with a smooth sauce.
You can now add in both of the cheeses stirring in well until there are no visible pieces.
In goes the cream cheese, chives and salmon flakes. Mix together.
Macaroni time! Pop in the cooked macaroni, once mixed together, add to an ovenproof dish.
Bake at 200°C for 15 minutes or until golden on top.
Garnish with some extra chives and serve with a side salad or garlic bread!
Tips
To stop the food from sticking, you can spray some Frylite into the oven dish first.
Double up on ingredients for a larger serving.
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