Instructions:
Preheat oven to 350°. Spray an oven proof casserole (11x2-inches) with cooking spray; set aside.

Boil pasta in salted water until al dente; drain and set aside.

Melt butter over medium heat in a large sauce pan. Whisk in flour and mustard. Stir until smooth. Slowly whisk in milk, then mascarpone. Cook and stir until mixture thickens. Stir in the salt, chile flakes and dill weed. Remove from heat and add the cheddar cheeses. Stir mixture until smooth. Mix in the scallions, olives capers, parsley, salmon and pasta. Spoon evenly into the prepared casserole. Sprinkle with the nori flakes and lemon peel. Place in oven (lightly covered, if desired) and bake for 15-20 minutes, or until hot and bubbly around edge. Remove from oven and let stand 5 minutes before serving. Garnish as desired. Serves 8.

NOTES:
*1. If smoked Vintage extra sharp white cheddar cheese is unavailable, substitute 3 ounces of Vintage White extra sharp cheddar cheese, 3 ounces of smoked cheddar cheese and 4 ounces of medium cheddar cheese.
**2. To make nori flakes, break a sheet of nori into a blender; process until flaky.

Serving Size: 8+