Macaroni with Squash and Smoked Salmon

Macaroni with Squash and Smoked Salmon

The 2016 World Champion cheese Roth Grand Cru® makes a dynamite cheese sauce for this baked mac and cheese. Starring award-winning taste; once you try the cheese, you’re going to want to buy extra just to have some on hand for snacking!

prep time
50
minutes
cook time
50
minutes
servings
8

Ingredients














Cooking Instructions

1

Heat oven to 350°F. Place squash in a large bowl. Drizzle with olive oil. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake for 40-50 minutes or until tender, stirring occasionally. Set aside.


2

Cook pasta according to package directions until al dente; drain.


3

Meanwhile, melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in chicken stock and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in 2 cups Grand Cru® until melted. Stir in pasta, squash, salmon and dill. Season with salt and pepper to taste. Remove from the heat.
 


4

Spoon pasta mixture into a greased 13 x 9-inch baking dish. Sprinkle with remaining Grand Cru®. Bake for 25-30 minutes or until bubbly. Garnish with additional fresh dill.


Recipe Tip:
Any brand of Wisconsin alpine-style cheese can be used.
cheese iconCheesemonger Tip:
Whether you’re making a cheese board or just want to make a snack, pair Roth Grand Cru® Original cheese with fresh apples or pears, almonds and an apple cider or amber beer for quick and easy treat everyone will love!

Ingredients














Cooking Instructions

1

Heat oven to 350°F. Place squash in a large bowl. Drizzle with olive oil. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake for 40-50 minutes or until tender, stirring occasionally. Set aside.


2

Cook pasta according to package directions until al dente; drain.


3

Meanwhile, melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in chicken stock and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in 2 cups Grand Cru® until melted. Stir in pasta, squash, salmon and dill. Season with salt and pepper to taste. Remove from the heat.
 


4

Spoon pasta mixture into a greased 13 x 9-inch baking dish. Sprinkle with remaining Grand Cru®. Bake for 25-30 minutes or until bubbly. Garnish with additional fresh dill.


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