Salmon Macaroni Cheese

    (56)
    1 hour 30 min

    This simple midweek recipe calls for pasta mixed with shop-bought cheese sauce and baked salmon. Children especially love this dish, which is reminiscent of macaroni cheese.


    45 people made this

    Ingredients
    Serves: 8 

    • 1 (500g) tub fresh cheese sauce
    • 450g salmon fillets
    • 1 lemon, juiced
    • 1 tablespoon vinegar
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 (500g) packet uncooked fusilli pasta
    • 170g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 200 C / Gas 6. Heat cheese sauce in a medium saucepan over medium heat.
    2. Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
    3. Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
    4. Bring a large pot of lightly salted water to the boil. Add pasta, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
    5. Gently toss the salmon, pasta and cheese sauce together in the large bowl. Serve with the Parmesan cheese.

    Tip

    Use your favourite shop-bought pasta sauce for this recipe - it could be a four cheese sauce, carbonara sauce, etc. Anything creamy and cheesy works a treat!

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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (37)

    Cannot-eat-food
    0

    Had Salmon & Monkfish, made own cheese sauce with goats cheese, as we cannot have cows milk. Worked just as well will be keeping it as a dinner time standby as it can be made from cupboard contents.  -  25 Mar 2014

    by
    32

    Just fabulous! The only change I made was to use white wine instead of vinegar when cooking the salmon. I've made it several times already and will make it many more!  -  13 Oct 2002  (Review from Allrecipes US | Canada)

    by
    27

    Wow, this was so good. I used the "famous restaurant alfredo sauce" recipe in place of the canned sauce. I also didn't toss it with the parmesan cheese. Will use this recipe again and again. Thinking about replacing the salmon with shrimp and scallops next time. Thanks!  -  09 Feb 2006  (Review from Allrecipes US | Canada)

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