Ingredients
6
6 servings
- •¼ cup unsalted butter
- •2 tablespoons all-purpose flour
- •2 cups 1% milk
- •1 ½ cups grated smoked fontina cheese, divided
- •1 pinch garlic salt
- •ground black pepper to taste
- •1 (12 ounce) package fusilli pasta
- •6 ounces cold-smoked Coho salmon, flaked
- •¼ cup panko bread crumbs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
- Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
- Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
- Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 486
- Carbohydrate: 51g
- Fat: 21g
- Fiber: 2g
- Protein: 25g
- Sugar: 2g
Related Recipes
Creamy Salmon Mac and Cheese
Creamy Smoked Salmon Pasta
Salmon Mac and Cheese
Easy Smoked Salmon Pasta
Smoked Salmon Pasta with Scotch
Seattle Smoked Salmon Dip
Healthier Homemade Mac and Cheese
Make-Ahead Smoked Salmon Spread
Smoked Salmon Sandwich
Smoked Salmon Frittata
One-Pan Oven Mac and Cheese
