Salmon Mac and Cheese Recipe - Allrecipes.com
Salmon Mac and Cheese Recipe
  • READY IN hrs

Salmon Mac and Cheese

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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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!!

 
Most Helpful Critical Review
Oct 15, 2013

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

 

29 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.

 
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!

 
Sep 02, 2009

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

 
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!

 
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.

 
Aug 24, 2011

I loved this! It is different, but really good! The first time I made it, I didn't have the seafood seasoning or enough cheese. The second time I did, and it was much better. Also the second time I made it, I doubled the salmon (when I used one can I could barely tell that there was any salmon in it) and I halved the macaroni because I am trying to cut down on carbs. Half the macaroni was plenty. Also the first time there were too many peas and not enough carrots, so I used a small can of peas and I chopped up about a 1/2 cup of carrots to use. It was way better the second time when I added the missing ingredients and made a few minor changes.

 

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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.

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