Smoked Salmon Macaroni & Cheese
94%Read ReviewsShips to U.S. & Canada
Some restrictions applySeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! Warm-up on chilly nights with the comforting taste of Seabear Smokehouse’s brand new Smoked Salmon Macaroni and Cheese. This Smokehouse creation features tender penne pasta, a thick and rich cream sauce, and just the right amount of SeaBear’s signature Smoked Sockeye Salmon. Each order is loaded with a white cheddar & mozzarella four cheese blend and topped with a final layer of cheese that creates a bubbly cheesy top layer. Get it today and see what has become SeaBear’s most popular items!
Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
Each package serves 4-6 people (as entree) or 7-10 people (as side dish) and includes 3 trays of Smoked Salmon Macaroni & Cheese (each 1 lb.)
- Each Tray of Smoked Salmon Macaroni & Cheese weighs approx. 1 lb.
- Ships frozen with dry ice, may thaw in transit
- Do not remove dry ice with bare hands
- Keep frozen until ready to thaw and serve
- Once thawed, refrigerate and enjoy within 3 days
- May be kept frozen for up to 6 months
To Serve
- Remove film from top of tray and preheat oven to 375ºF.
- Place tray on baking sheet and bake for 30-40 minutes or until sauce starts to bubble.
- If top browns too quickly, cover with foil until finished cooking.
- Remove from oven and let cool for 5 minutes before serving.
Carso’s Mac and Cheese (Carso’s Mac and Cheese Sauce (Whole Milk, Heavy Whipping Cream (Milk, Cream, Monterey Jack Shredded Cheese, All Purpose Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavvin, Folic Acid), Mozzarella Shredded Cheese (Pasteurized Milk, Culture, Salt, Enzymes, Cellulose Added To Prevent Caking), Provolone Shredded Cheese (Cultured Milk, Enzymes, Salt, Cellulose To Prevent Caking, Natamycin To Protect Flavor), Salted Butter (Cream [Milk], Salt), Salt, Granules Garlic, Canned Chipotle Puree In Adobo (Chipotle Peppers, Water, Tomato Paste, Onion, Sugar, May Contain 2% or Less of Salt, Vinegar, Sunflower Seed Oil, Paprika, Garlic, Corn Starch, Spices), Paprika, Ground Black Pepper), Penne Cooked Pasta (Water, Penne Pasta (Fine Ground Durum Semolina [Wheat], Niacin, Iron [Ferrous Sulfate], Thamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Cheddar White Cheese (Pasteurized White Cheese [Pasteurized Milk, Culture, Salt, Rennet]), Smoked Salmon (Salmon, Salt, Sugar, Natural Wood Smoke)
- Contains – Fish, Milk, Wheat
Sustainable Seafood from the Pacific Northwest
Sustainable Seafood from the Pacific Northwest
In 1957, Anacortes fisherman, Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns. The fish gained massive popularity and SeaBear was born. Now, more than half a century later, SeaBear ships all across the nation whilst remaining true to their roots.
All of their products are wild caught using sustainable fishing practices, and they are still handcrafted in small batches to ensure the highest quality possible.
