Salmon Mac And Cheese is the perfect casserole dish you need to make for a hearty meal. It comes together in under 40 minutes using simple ingredients. Make it using my easy recipe.

About Salmon Mac And Cheese

Salmon Mac And Cheese is a hearty casserole dish perfect for a comforting meal. It is rich, super creamy, and loaded with omega three fatty acids from the salmon.

Mac and cheese with salmon come together in under 40 minutes using a few simple ingredients.

The subtle flavor and texture of salmon really complement the cheesy and creamy baked pasta.

Double or triple the recipe to make a big batch and include it in your weekly meal planning, as this one warms up really well.

Serve it on the side with grilled chicken, or on its own with a side of homemade bread, a sandwich, or a refreshing salad.

Here are some more pasta recipes that you may like

• Bob Evans Copycat Mac and Cheese
• White Sauce Pasta
• Chicken Florentine Pasta

Ingredients

To Cook the Salmon

Salmon – You can use fresh or frozen salmon. If using frozen salmon, make sure to thaw it before cooking.

Others – You will also need extra virgin olive oil, salt, freshly ground black pepper, smoked paprika, and lime juice to season the salmon.

For The Pasta

Pasta – Dried elbow macaroni pasta is a preferred choice to make mac and cheese. However, you can use other short pasta such as penne, farfalle, rigatoni, or fusilli.

Cheese – This recipe uses a combination of medium-sharp cheddar cheese and gruyere cheese. If you are not a fan of gruyere cheese, use more cheddar cheese instead.

All-Purpose Flour – All-purpose flour is used to thicken the creamy sauce.

Milk – Use whole milk (full-fat milk) for the rich and creamy texture. You can use low-fat or skim milk, but full fat milk will give it a better texture.

Others – You will also need light olive oil, unsalted butter, salt, freshly ground black pepper, and smoked paprika.

How To Make Salmon Mac And Cheese

Cook The Salmon

Heat 2 teaspoon extra virgin olive oil in a pan over medium-high heat.

Once the oil is hot, add

• 7 oz (200 g) salmon (cut into ½-inch cubes)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 1 teaspoon lime juice

to the pan and saute for 3-4 minutes, stirring frequently.

Remove the pan from the heat and set aside.

Cook The Pasta

Bring 4-5 cups of water to a boil. 

Once the water starts to boil, add 1 tablespoon salt and 250 g (8 oz) of elbow macaroni pasta and stir gently.

Cook for 1 minute less than the package directions for al dente pasta. 

Drain the water and toss the pasta with 2 tablespoon of light olive oil to keep it from sticking. Keep it aside.

Make The Sauce

Melt ¼ cup butter (salted or unsalted) in a large saucepan over medium heat.  

Add ¼ cup all-purpose flour to the pan and whisk for 1 minute, until the flour is lightly browned.

Reduce the heat to low.

Slowly pour in 1 cup of whole milk, while whisking constantly, until combined and smooth. 

Add

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ½ cup of shredded sharp cheddar cheese
• ½ cup of shredded gruyere cheese

and mix well until combined.

Stir in another 1 and ½ cups of whole milk and whisk until the sauce is creamy and smooth.

Remove the pan from the heat.

Assemble

Preheat the oven to 325°F and grease a 9×8 inch baking dish. Set aside.

Add the cooked pasta to the pan with the cheese sauce along with the cooked salmon and stir well to combine.

Pour the pasta mixture into the prepared baking dish.

Top with 1 cup shredded sharp cheddar cheese and ½ cup shredded gruyere cheese.

Keep the baking dish in the middle rack of the oven and bake for 15-20 minutes, until the cheese is bubbly and lightly golden brown. 

Remove the tray from the oven. Dish out the pasta onto serving plates and serve hot.

Storage Suggestions

Leftovers can be stored in an air-tight container for about 4-5 days, in the refrigerator. Reheat in microwave or pan, until nicely heated.

Add in a little milk while reheating to adjust the consistency, if the pasta has thickened after refrigeration.

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