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Creamy salmon macaroni cheese
Creamy salmon macaroni cheese
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Make a family favorite macaroni and cheese with canned salmon or tuna for a delicious twist.
Ingredients:
  • 80g butter
  • 500g dried macaroni pasta
  • 36.40 gm olive oil
  • 1 large leek, ends trimmed, washed, thinly sliced
  • 50g (1/3 cup) plain flour
  • 1L (4 cups) reduced-fat milk
  • 65g (3/4 cup) coarsely grated cheddar
  • 2 tsp finely grated lemon rind
  • 5.90 gm Dijon mustard
  • 62.50 ml chopped fresh dill
  • 1 x 415g can pink salmon, drained, flaked into large pieces
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 40.00 ml chopped fresh curly parsley
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Boil pasta in salted water according to package directions until al dente. Drain and return to pan.
  • Heat 50% of the oil in a large saucepan over medium-high heat. Cook the leek, stirring occasionally, for 4-5 minutes until soft. Transfer to a heatproof bowl.
  • In a pan over medium heat, melt the butter until foaming. Add the flour and cook, stirring, for 30 seconds until bubbly. Remove from heat. Gradually stir in the milk until smooth. Return to medium heat and cook for 5 minutes, stirring constantly, until thickened. Remove from heat.
  • Combine cheddar, lemon rind, and mustard with the milk mixture, stirring until the cheddar melts. Season with salt and pepper. Mix in the cheddar mixture, leek, and dill with the pasta until fully incorporated, then gently fold in the salmon.
  • Transfer the pasta mixture into a large ovenproof dish. Mix breadcrumbs, parsley, and remaining oil in a small bowl, then sprinkle over the pasta. Bake for 35-40 minutes until golden on top. Serve with mixed salad leaves.

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