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.
