Hot Honey Salmon Mac and Cheese | Mossy Oak

Ingredients

• 1 lb elbow macaroni or other small pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup Guinness stout
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Pinch of cayenne pepper (optional, for a subtle kick)
• 4 cups (about 1 lb) sharp white cheddar cheese, freshly shredded
• 1 cup (about 4 oz) Monterey Jack cheese or Fontina, freshly shredded (for extra creaminess)
• 1/2 tsp salt (or to taste)
• 2 tbsp chopped fresh chives (for garnish)
• 1.5 lbs salmon fillet, skin removed, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup honey
• 1-2 tbsp sriracha (adjust to your spice preference)
• 1 tbsp apple cider vinegar
• 1 tbsp unsalted butter
• 1/2 tsp red pepper flakes (optional, for extra heat)
• 1 large red onion, thinly sliced into rings
• 1/2 cup all-purpose flour