Recipe courtesy of Alan Harding

Smoked Salmon Mac and Cheese

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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2 pounds corkscrew or elbow macaroni, cooked

1/2 cup basil leaves, chopped

6 ounces smoked salmon

1/2 cup bread crumbs plus 1/2 to 2/3 cup

1 cup heavy cream

3 tablespoons Dijon mustard

1 box cream cheese, at room temperature

Salt and pepper, to taste

1/2 cup Parmesan cheese, freshly grated

1/2 stick melted butter

3 tablespoons parsley leaves, chopped

2 tomatoes, sliced


  1. 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.;