Salmon Mac And Cheese
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Elbow Macaroni (package)1 cup
Butter (softened)1 tbsp
Olive Oil1 small
Onion (minced)1 tbsp
Red Wine Vinegar2.5 cups
Shredded Cheddar Cheese2 cups
Milk1 cup
Vegetable Stock1
Salt3 tbsps
Grated Parmesan CheeseDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Lightly grease a 9x13 inch baking dish
3
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
4
Once the water is boiling, stir in the macaroni, and return to a boil
5
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes
6
Drain well in a colander set in the sink
7
Transfer to a large bowl
8
Stir the softened butter into the macaroni
9
Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes
10
Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more
11
Remove from heat and pour the red wine vinegar into the skillet and set aside to cool
12
Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl
13
Add the salmon mixture, peas and carrots, and corn; mix
14
Stir in the macaroni
15
Season with salt and pepper
16
Spread into the bottom of the prepared baking dish
17
Toast the bread and break into small pieces
18
Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs
19
Sprinkle over top of the dish
20
Bake in the preheated oven until heated through, about 45 minutes
21
Allow to cool 15 to 20 minutes before serving