Smoked Salmon Mac and Cheese (Gluten Free)

Simplified version of smoked salmon mac and cheese originally conceived by Super Nummy .

5 cups 2% milk (4 C will work but not be as creamy) (organic, not Horizon brand or you’ll have a sweet mess on your hands)

1 entire package (6 oz) Applewood smoked gruyere grated (or cheddar if you can't find it)

1 package Tinkyada GF pasta (brand with bunnies on it)

4 oz smoked wild caught salmon (smoked trout also works)

two handfuls of fresh arugula or spinach (optional)

little dash of cayenne 

dash of freshly grated nutmeg

salt

pepper

Put dry macaroni and five cups of milk into a casserole or cast iron pan and bake at 325 for half an hour. 

Take out pan, increase heat to 375. Into hot macaroni, mix the shredded cheese, salmon broken into chunks 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 these.