Macaroni Cheese with Salmon

    1 hour 30 min

    This macaroni cheese bake has a few extras, including salmon, peas, carrots and corn. If you like your macaroni cheese a little cheesier, use mature Cheddar. You can also use tuna instead of salmon, if you prefer.

    37 people made this

    Serves: 8 

    • 450g macaroni
    • 50g butter, softened
    • 1 tablespoon olive oil
    • 1 small onion, finely chopped
    • 1 (180g) tin salmon, drained and flaked
    • 1 tablespoon fish seasoning
    • 1 tablespoon red wine vinegar
    • 275g Cheddar cheese, grated
    • 2 eggs, beaten
    • 475ml milk
    • 125ml vegetable stock
    • 1 (400g) tin petits pois and baby carrots, drained
    • 1 (195g) tin sweetcorn, drained
    • salt and pepper to taste
    • 3 slices day-old bread
    • 3 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat an oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
    3. Heat the olive oil in a frying pan over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and fish seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the frying pan and set aside to cool.
    4. Mix together the Cheddar cheese, eggs, milk and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots and sweetcorn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
    5. Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
    6. Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

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    Reviews in English (29)


    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!!  -  19 Feb 2009  (Review from Allrecipes US | Canada)


    We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well.  -  09 Aug 2009  (Review from Allrecipes US | Canada)


    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!  -  19 Feb 2009  (Review from Allrecipes US | Canada)