Sauce
- Warm the milk up in a pan or microwave. Be careful not to boil the milk
- In a separate pan melt the butter and add the flour. Gently cook for 2-3 minutes until you have a paste
- 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
- 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
- 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
Topping
- Mix all the ingredients together in a bowl
Mac & cheese
- Pre-heat oven 200°C Fan
- 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
- Open the packs of smoked salmon and cut into 1cm wide strips
- 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
- Transfer the mix to an oven proof serving dish, or individual dishes if you prefer
- Sprinkle over the topping
- 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
