Simplified version of smoked salmon mac and cheese originally conceived by Super Nummy .
1 quart 2% milk (organic, not Horizon brand or you’ll have a sweet mess on your hands)
1 entire package (6 oz) Applewood smoked gruyere grated
3 C gf pasta (brand with bunnies on it)
4 oz smoked wild caught salmon (hot smoked is preferred but cold will do) cut into strips
two handfuls of fresh arugula or spinach
dash of chili powder
dash of freshly ground nutmeg
Put dry macaroni and quart of milk into a casserole or cast iron pan and bake at 325 for half an hour. Make sure this pot is covered or put foil over top, tightly.
Take out pan, increase heat to 375. Into hot macaroni, mix shredded cheese, salmon broken into chunks (hot-smoked) or cut into strips (cold-smoked) and stir. Add the arugula or spinach, stir. Put it back in the oven with no cover for 20-30 minutes.
Think about things.
Take it out and let it stand for 10 minutes as it will be very hot.
This should thicken up really well and not require cornstarch or flour. It makes a gooey mac and cheese, not dry or runny.
The original calls for dry mustard and buttered bread crumbs, but it was very tasty without this.