Skip to main content New<> this month
Get the Allrecipes magazine

Salmon Mac and Cheese

Rated as 4.16 out of 5 Stars

"This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen."
Added to shopping list. Go to shopping list.


1 h 45 m servings 581
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
  3. Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
  4. Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
  5. Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
  6. Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 581 calories; 25.3 61 28.2 115 913 Full nutrition

Explore more


Read all reviews 28
  1. 32 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is ...

Most helpful critical review

I will try this recipe again. Maybe with frozen peas and corn and cut back on the Old Bay a bit.

Most helpful
Most positive
Least positive

Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is ...

We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn...

I used fresh carrots, frozen peas and frozen corn instead of the canned varieties, and a larger can of salmon than called for. I omitted the bread, but sprinkled the Parmesan cheese on top, the...

Very good! What a simple and delicious way to get more Omega-3's into your diet! The salmon makes such a great addition to mac n cheese. I made a smaller batch (about half - kind of eyeballed q...

I found this to be a little dry. Next time I would add a can of campbells cream of cheddar soup. The flavor was great the old bay was perfect. Being a salmon lover I could also add more and be v...

This ended up not really being my thing, but I made a double batch, and froze over half to put in my grandmothers freezer, and she loves it! My can of salmon was bigger than 6oz, but we liked th...

Yummy!!! it's really good!!!!

I LOVED this with solid white tuna (3 cans)after a few minor changes. It looked like not enough liquid for our tastes (maybe my high fiber pasta soaked more liquid up?) So, I added a can of ched...

Pure comfort food, but the veggies made me feel guilt free! I made a couple changes based on what I had available, subbed the salmon for crab, and the vegetable stock for chicken. Also left th...