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Creamy Honey Smoked Salmon Mac 'n' Cheese

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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