READY IN 1¾ hrs

Salmon Mac and Cheese

Read Reviews (23)

"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." — PIXIE2

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 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 spot on, don't be shy with it. I was leary of the red wine vinegar, but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe, Pixie!!

—crazycatlady - "CCL"

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Most Helpful Critical Review

May 11, 2009

I am not a picky eater and I can usually eat almost anything with pasta. I barely got through a half serving of this. Thank goodness the ingredients were fairly cheap since I tossed almost the whole batch. I gave it an extra star in case it was cook error on my part, but everyone in the family kept saying it just tasted funny. Sorry.

—mynattygan

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26 Ratings

Aug 10, 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, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well.

—Sarah Jo

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Feb 20, 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, then garnished with paprika. This turned out to be quite tasty!

—sueb

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Sep 02, 2009

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

—PIXIE2

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Mar 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 quantities) and only used frozen peas, as I had no other suitable veggies on hand. I omitted the vinegar, used skim milk and added some parmesan to the macaroni mixture as well as using it in the topping. Just delicious! My daughter, who is not a fish-eater, loved it! Will definitely repeat in our house!

—Christine M

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Mar 09, 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 the vinegar out all together. I have made it this was a few times now, still one of my faves!

—ambibambi

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Feb 23, 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 very happy. My previously non fish loving boy ate it exclaiming over how good it was, actually all 3 of my kids did. I ran out of bread so I crushed ritz crackers with the parmesan cheese and it was great.

—Muffin Mom N Garlic Girl

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Nutrition

Calories
581 kcal
29%

Carbohydrates
61 g
20%

Cholesterol
121 mg
40%

Fat
25.3 g
39%

Fiber
3.9 g
16%

Protein
28.2 g
56%

Sodium
962 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salmon Mac and Cheese

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 581
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 13.4g 67 %
Cholesterol 121mg 40 %
Sodium 962mg 38 %
Potassium 454mg 13 %
Total Carbohydrates 61g 20 %
Dietary Fiber 3.9g 16 %
Protein 28.2g 56 %
** Sugars 6.3g
** Vitamin A 74 %
** Vitamin C 7 %
** Calcium 55 %
** Iron 35 %
** Thiamin 69 %
** Niacin 94 %
** Vitamin B6 16 %
** Magnesium 25 %
** Folate 101 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.