Smoked Salmon Mac And Cheese Recipes

SMOKED MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
• Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
• Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
• Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
• Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

SALMON MAC AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
• Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
• Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
• Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
• Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

SMOKED SALMON MAC AND CHEESE

Steps:

• Preheat oven to 420 degrees. In a bowl, mix together macaroni, basil, smoked salmon, and bread crumbs. In a blender combine cream, mustard and cream cheese, season with a pinch salt and pepper. A little additional water may be added if mixture is too thick. When thoroughly combined, toss into macaroni mixture. In a separate bowl, combine Parmesan cheese, 1/2 cup bread crumbs, butter and parsley. If mixture is too wet add additional breadcrumbs. In a gratin dish, arrange tomato slices to cover the bottom of pan. Spoon macaroni mixture into gratin dish. Top with bread crumb/ Parmesan topping. Bake in oven for 20 minutes, if top has not yet browned, the dish may be put under a broiler for a few minutes to finish.;

SMOKED MAC AND CHEESE

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

SMOKED SALMON AND CREAM CHEESE BITES

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.

CREAMY SALMON MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
• Place salmon in a 2-quart baking dish and sprinkle with salt and pepper.
• Cook salmon in the oven for 10 to 11 minutes. Salmon will only be partially cooked; it will continue cooking later. Leave the oven on.
• While salmon cooks, bring a large pot of salted water to a boil. Add macaroni noodles and cook to al dente, 10 to 11 minutes. Drain and set aside.
• While noodles cook, place a large pan on the stove over medium-high heat and add butter, stirring occasionally as it melts. If the butter is browning, reduce heat. You want the butter just to melt, but not to start browning.
• Whisk flour into the melted butter. If it gets a little lumpy, just keep whisking until you have a smooth and creamy roux base. Cook the flour mixture for at least 1 minute, whisking regularly, and adjusting the heat if needed.
• Begin whisking milk and half-and-half into the roux, start with about half of the liquid. Whisk until well incorporated and smooth, then continue whisking in remaining milk and half-and-half until everything is well blended into the roux. Increase heat until mixture begins to bubble and thickens, then reduce heat and stir in the cheeses (reserve about 1/2 cup of grated cheese for the top). Whisk until smooth, thick, and creamy. Season with garlic powder, salt, and pepper.
• Stir the drained macaroni noodles into the cheese sauce; break the par-cooked salmon up into large chunks and add that to the pan as well. Stir gently to evenly distribute the salmon and coat all of the noodles in the sauce. Transfer to the prepared baking dish. Sprinkle with reserved grated cheese.
• Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.