Creamy salmon macaroni cheese

title="Creamy salmon macaroni cheese"
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(6) Rate it

• 0:20 Prep


• 0:55 Cook


• 
  6 Servings


• Capable cooks

Use canned salmon or tuna in this hearty macaroni cheese recipe. It's bound to become a family favourite.

Featured in
Pasta recipes, Nutrition information

Ingredients

• 500g dried macaroni pasta


• 2 tablespoons olive oil


• 1 large leek, ends trimmed, washed, thinly sliced


• 80g butter


• 50g (1/3 cup) plain flour


• 1L (4 cups) reduced-fat milk


• 65g (3/4 cup) coarsely grated cheddar


• 2 teaspoons finely grated lemon rind


• 1 teaspoon Dijon mustard


• 1/4 cup chopped fresh dill


• 1 x 415g can pink salmon, drained, flaked into large pieces


• 70g (1 cup) fresh breadcrumbs (made from day-old bread)


• 2 tablespoons chopped fresh curly parsley


• Mixed salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring, for 4-5 minutes or until soft. Transfer to a heatproof bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Melt the butter in the pan over medium heat until foaming. Add the flour and cook, stirring, for 30 seconds or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place over medium heat and cook, stirring constantly, for 5 minutes or until the mixture boils and thickens. Remove from heat.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add the cheddar, lemon rind and mustard to the milk mixture and stir until the cheddar melts. Season with salt and pepper. Add the cheddar mixture, leek and dill to the pasta and stir until well combined. Gently stir in the salmon.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spoon the pasta mixture into a 2.5L (10-cup) capacity ovenproof dish. Combine the breadcrumbs, parsley and remaining oil in a small bowl. Sprinkle over the pasta mixture. Bake for 35-40 minutes or until the top is golden. Serve with mixed salad leaves.
  
  
  

Nutrition

• 3112 kj

  Energy




• 29g

  Fat Total




• 13g

  Saturated Fat




• 4g

  Fibre




• 34g

  Protein




• 89mg

  Cholesterol




• 551mg

  Sodium




• 12g

  Carbs (sugar)




• 86g

  Carbs (total)

All nutrition values are per serve

Notes

Swap it: Replace the salmon with cooked, shredded chicken and the dill with tarragon.

• Author: Michelle Southan


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au