Salmon Mac and Cheese Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Mar. 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 the vinegar out all together. I have made it this was a few times now, still one of my faves!
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Photo by ambibambi

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009
This is very tasty. I used frozen veggies for personal preference. Since my husband cannot eat fish, I divided the recipe into two 9" square pans. One I made with the salmon as the recipe called for. The other I used leftover rotisserie chicken and some southwestern seasoning. I reduced the cooking time since the recipe was divided. Very, very good Pixie...thanks for sharing!!
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Photo by banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA
Reviewed: Mar. 5, 2009
Thanks so much for this recipe. It was so good. My husband even had three bowls. I had to us chicken broth but I don't think it made a difference. I have e-mailed this recipe to my friends. I am sure they will also enjoy it.
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Photo by Crystal Lockhart

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Photo by Muffin Mom N Garlic Girl
Reviewed: Feb. 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 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.
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Photo by Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Melbourne, Florida, USA
Photo by crazycatlady -  "CCL"
Reviewed: 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!!
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Photo by crazycatlady -  "CCL"

Cooking Level: Intermediate

Photo by sueb
Reviewed: Feb. 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, then garnished with paprika. This turned out to be quite tasty!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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