Remember the days of stirring a can of tuna into a pot of neon-orange Kraft Mac? It was the peak of culinary achievement when you were ten. Well, it’s time to take that old school comfort, give it a serious promotion, and introduce it to the world of adulting.
Check out The Smoked Fish Mac by BD Outdoors. This isn’t just a meal; it’s a cold-weather survival strategy. Whether you’ve got smoked yellowtail from a weekend trip, some leftover smoked salmon, or even that trout your neighbor “generously” shared, this recipe is the ultimate canvas. If it’s been smoked, it belongs in this cheese sauce.
The Game Plan
- Prep time: 20 mins
- Bake time: 30–45 mins
- Difficulty: “Easy enough that you can focus on the wine.”
The Ingredients
The Base
- 1/2 lb Noodles (elbows are classic, but cavatappi holds more sauce)
- 3 TBS Butter
- 3 TBS Flour
- 1 TBS Mustard powder (the secret to making the cheese pop)
- 3 cups Milk
- 1/2 Onion, finely diced (Pro tip: Caramelize these first. It’s the culinary equivalent of a warm hug.)
- 1 Bay leaf
- 1/2 tsp Paprika
- 1 Large egg (tempered in to add that velvety richness)
The Soul
- 12 oz Sharp cheddar, grated (Save 1/4 for the top)
- 12 oz Smoked fish of your choice (Flaked and de-boned)
- Salt & Pepper to taste
The Crunch
- 3 TBS Butter
- 1 cup Panko bread crumbs (Or crushed Triscuits if you want to follow the local legend’s lead!)
The Method
- Get it Started: Preheat your oven to 350°F. Boil your pasta until it’s just shy of al dente—it’s going to keep cooking in the cheese bath later.
- The Roux: In a large pot, melt the butter and whisk in the flour and mustard powder. Keep it moving for about 5 minutes. No lumps allowed.
- The Infusion: Stir in the milk, your (now caramelized) onions, the bay leaf, and paprika. Let it simmer for 10 minutes until it thickens, then toss that bay leaf out.
- The Cheesy Magic: Temper your egg (whisk a little warm sauce into the egg first so it doesn’t scramble) and stir it in. Add 3/4 of that glorious cheddar.
- The Fold: Gently fold in the macaroni and your smoked fish. Pour the whole masterpiece into a 2-quart casserole dish and sprinkle the remaining cheese on top.
- The Topping: Melt the remaining butter, toss with your crumbs/Triscuits, and spread them over the top like a crunchy blanket.
- The Finish: Bake for 30–45 minutes. Let it rest for 5 to 10 minutes—if you have the willpower—to let the sauce set.
Why This Works
The smoke from the fish cuts right through the sharpness of the cheddar, turning a basic side dish into a sophisticated main event. It’s smoky, it’s salty, and if you use fresh bay leaves, just remember: one is plenty. In the end, it’s worth the effort, especially if you can find a “volunteer” to grate the cheese for you. Stay cozy!