Salmon Mac N Cheese Recipe

Name: Salmon Mac N Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 1 can 15oz pink salmon, drained and flaked into small pieces; 1 1/2 tsp dry onion powder; 1/4 cup AP flour; 1/4 cup unsalted butter; 3 clove finely minced garlic; 2 tsp finely chopped parsley ( I use the frozen cubes sold in stores); 3 cup cold milk (I used almond milk); 1/3 cup ricotta cheese; 3/4 cup Shredded Cheddar; 1 Salt and pepper to taste; 1/2 cup seasoned panko; 1/4 cup Melted butter..or more

Servings: persons

1 lb elbow macaroni
1 can 15oz pink salmon, drained and flaked into small pieces
1 1/2 tsp dry onion powder
1/4 cup AP flour
1/4 cup unsalted butter
3 clove finely minced garlic
2 tsp finely chopped parsley ( I use the frozen cubes sold in stores)
3 cup cold milk (I used almond milk)
1/3 cup ricotta cheese
3/4 cup Shredded Cheddar
1 Salt and pepper to taste
1/2 cup seasoned panko
1/4 cup Melted butter..or more

1
Preheat oven to 425F
2
In a small bowl combine salmon and dry onion powder and set aside
3
Cook the pasta in a large saucepan with salted water untill al dente
4
While the pasta cooks, melt the butter in a medium saucepan along with the garlic and parsley.
5
When butter starts to foam add the flour and mix for about a minute
6
add the milk and constantly stir untill thickens, about 5 minutes at medium/high heat.
7
You don't want it to boil.
8
When the sauce starts to thicken turn off heat and add the cheeses.
9
Mixing untill smooth.
10
Taste to adjust seasoning.
11
Place drained pasta in a large casserole dish.
12
Add seasoned salmon, mix well.
13
Then add the cheese sauce and mix together.
14
Combine melted butter with the seasoned panko.
15
Sprinkle some extra cheese on top and then the panko mix, covering evenly.
16
Place in the middle of a 425F oven untill golden brown and bubbling.

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kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb elbow macaroni, 1 can 15oz pink salmon, drained and flaked into small pieces, 1 1/2 tsp dry onion powder, 1/4 cup AP flour, and more.

Yes, Salmon Mac N Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Mac N Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions