Smoked Salmon and Surimi Mac & Cheese

Ingredients:

For the Seafood and Macaroni:

4oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

6oz Surimi, cut into smaller pieces

12oz dry macaroni

3 tablespoons olive oil

1/3 cup breadcrumbs

1/3 cup grated parmesan cheese

For the Sauce:

1 garlic clove, minced

2 tablespoons butter

2 tablespoons flour

1-1/4 cups milk

3/4 cup cream

Salt & Pepper to taste

1/4 teaspoon ground nutmeg

3/4 cup cheddar cheese, divided

Procedure:

Cook macaroni according to package directions, then reserve 1/2 cup pasta water and drain.

Return macaroni to the pot and add 1 tablespoon olive oil to the pasta and stir, to prevent sticking together, then stir in the surimi and smoked salmon.

In a large saucepot, heat over medium heat until warm, then add in butter and garlic.

Cook for 1 minute, then whisk in the flour and cook for another minute.

Whisk in the milk and cream, bring to a boil, then reduce heat to low.

Cook for 1 more minute, then add in the salt, pepper, and nutmeg and stir.

Add in 1/2 cup of the cheddar cheese to the sauce and whisk until combined.

If sauce is too thick, add in a tablespoon of pasta water to thin it slightly.  Sauce should be thick, but pourable.

Preheat the oven to 350F for conventional, or 325 for convection.

Stir the sauce into the macaroni and seafood mixture, then spoon it into a greased baking dish, using a spatula to get all the sauce from one pan to another.

In a small pan, lightly toast the breadcrumbs in remaining olive oil and remove from heat and cool slightly, then add in the parmesan cheese and remaining cheddar cheese.

Stir the mixture and top the macaroni and cheese with the breadcrumb mixture.

Bake for 25-30 minutes or until warmed through and breadcrumbs have browned.

Serve immediately.