Salmon Mac and Cheese Dinner Recipe
If you’re looking for a fresh take on your casserole night, this salmon mac and cheese recipe might provide just the change you’ve been looking for. Tuna usually gets all the attention when it comes to casseroles, but salmon has been gaining popularity lately. This tasty twist on a classic comfort food is packed with healthy omega three fatty acids and will have the whole family drooling over the irresistible flavor. Even the pickiest eaters will love this amazing dish. Note: if you’re short on time you can substitute canned salmon for fresh salmon, but fresh is always better.
Salmon and mac and cheese is a big new foodie trend because the seafood makes such a wonderful addition to the regular recipe, adding a subtle flavor and texture that pairs (almost fuses) with the creamy and cheesy baked pasta. The first key to achieving a perfect salmon mac and cheese is using fresh salmon and only cooking it in the oven with the dish, not before, so it turns out moist and not dry when you use the baking dish. The second key is using panko breadcrumbs mixed with parmesan, this creates an extra crispy topping that adds crunch to the salmon mac and cheese. Have it with a salad and any lunch or dinner is fixed. Enjoy!
This post may include links to purchase items from our affiliates.
Salmon Mac and Cheese Recipe Tips:
- This dish warms up incredibly well, so don’t be afraid to make a big batch and enjoy leftovers.
- If you want to add a bit of spice to this dish, try adding in some fresh jalapeños.
- Not a fan of Gruyere cheese? Feel free to use cheddar instead.
Salmon Mac and Cheese
- 10 oz macaroni, or any curly short pasta
- 1 large egg
- 1 cup heavy cream
- 1/2 cup milk
- 3 oz Parmesan, grated, divided
- 2 oz Gruyere, grated
- 1/2 lb salmon, cut into ½” cubes
- 2 tsp freshly cracked black pepper
- 1 tsp salt
- 1/2 cup panko breadcrumbs
- Preheat the oven to 350°F/180°C.
- Bring a large pot of salted water to a boil and cook the macaroni pasta until it’s al dente. Immediately take off the water and reserve.
- In a large sized bowl whip the egg until there are no strings of white or yolk left. Add the heavy cream, milk, 2 oz Parmesan, Gruyere, black pepper, salmon and 1 teaspoon of salt. Mix until combined. Add the pasta and incorporate everything together.
- Transfer Mac and cheese to a 2 quarts baking dish.
- Mix the remaining Parmesan with the panko breadcrumbs and top Mac and cheese with it.
- Bake for 20 minutes. Turn up the broiler for the last 3 minutes to brown the top.
Recipe and photos by Abril Macías.
Hey Jenny, thanks for catching that. Yes, add it in at the same time as the cheese. We updated the instructions to reflect that.
Do you add heavy cream and milk? Recipe instructions don’t mention the milk.
This turned out superb!! What an amazing find!
Wow this was so yummy! I was scared because I’ve never made Mac and cheese this way but it came out great. I personally would add in some paprika and cayenne if you like that spicy kick like me. This was a great way to use my leftover raw salmon from my last meal.