Also, and on a side note, I am learning (it's taken long enough) to carefully do a mise en place for my meals. Sometimes, just winging it turns out to be really a hot, sweaty, tiring operation. Taking the extra time, starting early enough, and laying everything out nicely, makes cooking so much more enjoyable. I say this in admission of what was not done for this particular dish. Leaping into action at the last possible moment, throwing things together, hot, bothered, and snapping at my poor husband, who had the luck to arrive at just that point. I had thought one of our grandkids would be coming along with him, which was the inspiration behind this, one of their favorite meals. Okay, mine too, and Bob's.
Smoked Salmon Macaroni and CheeseI posted the basic recipe over a year ago, that version with Serrano ham and minced onion in it. I also used Fontina cheese for that one. This basic, old Roman dish is quite adaptable. Crispy bacon in there would be hugely popular, I'm sure. How about a layer of chard, par-boiled and chopped, with maybe some chopped hard cooked eggs? Call it Florentine. Hidden inside delights.
Serve with a chilled Rose, crusty baguette, and green salad. An extremely satisfying meal, it goes over to the inter web, weekly, world potluck at Presto Pasta Nights, hosted this round by Abby of Eat the Right Stuff. Thanks to our lovely moderator and founder, Ruth of Once Upon a Feast, you can check out pastas from all over the world.