Bullwhip Mac & Cheese

Bullwhip Mac & Cheese

Servings: 4

Prep Time: 15 minutes / 35 minutes

Cook Time:

Gooey and savory. The ultimate comfort food with a depth of flavor and some kelpy-piri-piri spice.


  • 1 lb. rigatoni or elbow macaroni pasta
  • 6 Tbsp. butter
  • 1/2 cup flour
  • 4 cups milk
  • 4 Tbsp. (add more for more spice) Bullwhip Hot Sauce
  • 4 cups grated white cheddar cheese
  • 2 cups grated Gruyere cheese
  • 1 tsp. fresh ground pepper
  • 1 tsp. ground nutmeg
  • 2 tsp. Alder Smoked Sea Salt
  • 1/4 cup (6 oz.) Smoked Salmon (or sub crab meat, halibut, or go protein free!)
  • 1 cup breadcrumbs or croutons
  • 1 Tbsp. chopped parsley or green onion


  1. Preheat oven to 375 degrees F.
  2. Cook pasta until al dente, drain.
  3. While pasta is cooking, heat milk over low heat in small saucepan.
  4. In large pot melt butter. Once melted whisk in flour. Over for 3 minutes while whisking. Add hot milk, whisk until the sauce has thickened and is smooth.
  5. Remove from heat, add the grated cheeses, salt, pepper, nutmeg and Bullwhip Hot Sauce.
  6. Stir in the cooked pasta and chunks of smoked salmon.
  7. Place in a medium sized baking dish or a 10.5 inch cast iron.
  8. Sprinkle with bread crumbs or croutons.
  9. Bake for 34 minutes or until the cheese is bubbling on the sides of the dish.
  10. Top with fresh parsley or green onion, and chow!

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