About this recipe: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.
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
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
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Preheat an oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
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.
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.
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.
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.
Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.