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My review
Salmon Mac and Cheese
109
Pixie2
"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."
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Ingredients
1 h 45 m servings 581Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2832 Ratings
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Most helpful positive review
2/19/2009
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
10/15/2013
I will try this recipe again. Maybe with frozen peas and corn and cut back on the Old Bay a bit.
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2/19/2009
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 ...
8/9/2009
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...
2/19/2009
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...
3/27/2009
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...
11/18/2010
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...
6/24/2009
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...
3/9/2009
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...
2/22/2009
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...