Homemade Smoked Salmon Mac and Cheese

Directions

1. Bring a large pot of water to a boil. Once boiling, season the water with a generous handful of salt. Add the macaroni and cook according to the package instructions until just al dente. The pasta will briefly continue cooking under the broiler, so it’s important not to overcook the pasta in this step.
2. In a large saucepan, heat the butter over medium heat until fully melted and starting to bubble. Add the flour, stir to coat in the butter, and cook until it’s taken on a toasty aroma and is golden in color.
3. Add 1/2 cup of the milk and stir well to incorporate the roux. Add the remaining 21/2 cups of milk and a generous pinch each of salt and pepper, then bring the mixture up to a gentle boil, stirring occasionally to prevent a film from forming. Reduce the heat to maintain a simmer and cook for 5 to 8 minutes, until the sauce has noticeably thickened. Don’t rush this process, as you’ll risk having the sauce taste like raw flour.
4. Add all three cheeses, the mustard, and cayenne pepper. Stir to incorporate, allowing the cheese to melt. Add the cooked macaroni and smoked salmon to the pot and stir to coat all the nooks and crannies in your glorious cheese sauce.
5. Preheat the broiler. Pour the mac and cheese into a 9 × 9-inch baking dish. If using the breadcrumbs, scatter them evenly on top. Place the baking dish on the top rack under your broiler and cook for 1 to 2 minutes, until the surface is covered in golden brown blisters.