Smoked Salmon and Crab Mac & Cheese with Asparagus

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

8oz Crabmeat (King, Snow, Dungeness, or whatever available)

1lb Fusilli or Trottole Pasta, cooked al dente, drained, and kept warm

2 cups bite-sized cut pieces of fresh asparagus (about 8-9oz)

1/2 cup butter

1/2 cup flour

1 teaspoon salt or garlic salt, or onion salt, or seasoned salt or Old Bay seasoning

1/2 teaspoon ground black pepper

1 quart non-fat or 1% milk, warmed

1 cup shredded Gruyere or Swiss Cheese

1 cup shredded Parmesan Cheese

2 cups shredded Sharp White Cheddar Cheese

1/2 to 3/4 cup panko breadcrumbs

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

Procedure:

Cook pasta to al dente instructions, drain and keep warm.

In a separate pot, warm milk, but do not boil.

In a large pot over medium-low heat, melt butter, then whisk in flour and cook for 2 minutes, stirring constantly.

Stir in the salt, pepper, and warm milk, then whisk constantly until sauce has thickened and is smooth.

Turn down the heat to low, then stir in cheeses one handful at a time. Make sure that sauce is smooth between handfuls to avoid clumping.

Turn off heat, then add in pasta, salmon, crabmeat, and asparagus and gently toss to coat.

Preheat oven to 400F.

While oven is preheating, spray a 9x13 baking dish with cooking spray or brush with vegetable oil.  You can sub different size baking dishes if necessary.

In a small bowl, stir together breadcrumbs, smoked paprika, and thyme.

Portion pasta into your greased baking dish, then top with breadcrumb mixture.

Bake for 20 minutes or until sauce is bubbly and topping is browned.