Type what you have

Ingredients

• ✓ coho salmon
• butter
• all-purpose flour
• milk
• fontina cheese
• garlic salt
• black pepper
• fusilli pasta
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
3. 3 Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
4. 4 Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
5. 5 Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

By thedailygourmet