40 mins
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Mac & Cheese with Smoked Salmon
Serves
6
Creamy, comforting and packed with flavour, this Mac & Cheese with Hot Smoked Salmon is an easy twist on a classic favourite. Aoraki Smoky Salmon Spread creates a rich, velvety cheese sauce, while generous flakes of Aoraki Original Hot Smoked Salmon add a deliciously smoky finish. Perfect for a cosy family dinner or entertaining guests, this dish is simple to prepare and guaranteed to impress.
Ingredients
350g macaroni (or shells / cavatappi)
40g butter
40g plain flour
2½ cups milk or milk alternative (full-cream dairy, oat, soy or almond all work)
1½–2 cups grated Italian cheese blend
180g Aoraki Smoky Salmon Spread
200–250g Aoraki Original Hot Smoked Salmon, flaked into large pieces
1–2 tsp fresh lemon juice, to taste
Black pepper, to taste
Salt, to taste
Optional Crunchy Topping
¾ cup panko breadcrumbs
1 tbsp melted butter
2 tbsp grated Italian blend cheese
Method
Step 1
Cook pasta in well-salted water until just al dente. Drain and set aside.
Step 2
Make the base sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook for about 1 minute until smooth and lightly bubbling.
Gradually whisk in the milk (or milk alternative), stirring constantly, until the sauce thickens.
Step 3
Add the cheese & salmon spread. Reduce heat to low. Stir in the Italian cheese blend until melted and smooth.
Add the Aoraki Smoky Salmon Spread and stir until fully incorporated and silky.
Step 4
Add lemon juice, cracked black pepper and salt to taste. The salmon spread adds saltiness, so season lightly and adjust at the end.
Step 5
Fold in the cooked pasta, then gently stir through the hot smoked salmon, keeping the flakes chunky so they don’t break down too much.
Step 6
Transfer to a baking dish. Mix topping ingredients and sprinkle over. Bake at 180°C (fan 160°C) for 20–25 minutes until golden and bubbling.
Tip for serving
For an extra layer of flavour, finish with finely chopped chives or a few capers sprinkled over just before serving—they cut through the richness beautifully without overpowering the salmon.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Mac & Cheese with Smoked Salmon
Hot Smoked
,
Spreads
,
Serves
6
40 mins
Creamy, comforting and packed with flavour, this Mac & Cheese with Hot Smoked Salmon is an easy twist on a classic favourite. Aoraki Smoky Salmon Spread creates a rich, velvety cheese sauce, while generous flakes of Aoraki Original Hot Smoked Salmon add a deliciously smoky finish. Perfect for a cosy family dinner or entertaining guests, this dish is simple to prepare and guaranteed to impress.
Ingredients
350g macaroni (or shells / cavatappi)
40g butter
40g plain flour
2½ cups milk or milk alternative (full-cream dairy, oat, soy or almond all work)
1½–2 cups grated Italian cheese blend
180g Aoraki Smoky Salmon Spread
200–250g Aoraki Original Hot Smoked Salmon, flaked into large pieces
1–2 tsp fresh lemon juice, to taste
Black pepper, to taste
Salt, to taste
Optional Crunchy Topping
¾ cup panko breadcrumbs
1 tbsp melted butter
2 tbsp grated Italian blend cheese
Method
Step 1
Cook pasta in well-salted water until just al dente. Drain and set aside.
Step 2
Make the base sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook for about 1 minute until smooth and lightly bubbling.
Gradually whisk in the milk (or milk alternative), stirring constantly, until the sauce thickens.
Step 3
Add the cheese & salmon spread. Reduce heat to low. Stir in the Italian cheese blend until melted and smooth.
Add the Aoraki Smoky Salmon Spread and stir until fully incorporated and silky.
Step 4
Add lemon juice, cracked black pepper and salt to taste. The salmon spread adds saltiness, so season lightly and adjust at the end.
Step 5
Fold in the cooked pasta, then gently stir through the hot smoked salmon, keeping the flakes chunky so they don’t break down too much.
Step 6
Transfer to a baking dish. Mix topping ingredients and sprinkle over. Bake at 180°C (fan 160°C) for 20–25 minutes until golden and bubbling.
Tip for serving
For an extra layer of flavour, finish with finely chopped chives or a few capers sprinkled over just before serving—they cut through the richness beautifully without overpowering the salmon.