Green colored Mac’n salmon! A greener version of the popular mac’n cheese. Just as quick and easy as the standard version but slightly different! Time to variate.
Ingredients for 2 pers.:
- 300 g macaroni
- 200 g smoked salmon strips
- 300 g fresh spinach
- 1 yellow pepper
- 1 lemon
- 75 g parmesan cheese
- Nutmeg
- 200 ml milk
- 2 tablespoons flour
How to prepare it:
Preheat the oven to 200 degrees.
Cook the macaroni according to the instructions on the packaging. Cut the bell pepper into small pieces.
Put a frying pan and a saucepan on the stove. Put a knob of butter in the saucepan, this can be quite a bit.
Also heat up the baking pan and put the spinach in it, let the spinach dwindle and mash it with a hand blender.
Place the baking pan back on the stove. Melt a bit of butter and add the peppers and salmon. Bake whilst stirring well for about 5 minutes until the salmon turns softly pink.
The butter in your saucepan must have melted by now, put the flour in the pan and stir it right away. Watch what you are doing carefully as it will go very fast. The flower will clump considerably. Pour in the milk in shoots, after which you stir out the lumps every time. After a few repetitions, a white sauce will slowly but surely emerge. If necessary, you’ll just add some extra milk. Once you have the sauce, add the grated Parmesan and a lot of pepper. Stir well until the cheese has melted and low the heat.
Put the cooked macaroni in a greased baking dish. Add the pureed spinach and salmon-paprika mix. Stir well. Now pour out the bechamel sauce over the baking dish so that it covers the top of the dish.
Sprinkle some nutmeg over it.
Put the pasta dish in the oven for 20 minutes. Enjoy!
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