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Smoked salmon mac & cheese

40 min
Smoked salmon mac & cheese



  1. Warm the milk up in a pan or microwave. Be careful not to boil the milk
  2. In a separate pan melt the butter and add the flour. Gently cook for 2-3 minutes until you have a paste
  3. On a medium / low heat gradually add the milk a little at a time stirring constantly. Make sure you don’t have any lumps in the sauce
  4. Once all the milk has been added cook for a further 4 -5 minutes. Stir frequently to prevent the sauce from burning on the bottom of the pan
  5. Turn of the heat and add the cheese, mustard, Worcestershire sauce and lemon juice – stir until the cheese has melted into the sauce and then place the sauce to one side. *There shouldn’t be any need to season the sauce as there should be enough natural salt from the smoked salmon and cheese


  1. Mix all the ingredients together in a bowl

Mac & cheese

  1. Pre-heat oven 200°C Fan
  2. Bring a large pan of salted water to the boil and cook the pasta 2-3 minutes less than the back of packs instructions. When the pasta is almost cooked remove a cup of the pasta water before draining the pasta well
  3. Open the packs of smoked salmon and cut into 1cm wide strips
  4. Add the pasta and smoked salmon to the sauce and gently stir through. If the sauce and pasta is a little thick add some of the pasta water to loosen slightly
  5. Transfer the mix to an oven proof serving dish, or individual dishes if you prefer
  6. Sprinkle over the topping
  7. Place onto a baking tray and bake in the preheated oven for 15 – 20 minutes until the crumb is golden and the sauce is bubbling around the sides

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