Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes Salmon Mac and Cheese 4.1 (34) 30 Reviews 12 Photos This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen. Submitted by Pixie2 Updated on July 6, 2021 Save Rate Print Share Close Add Photo 12 12 12 12 Prep Time: 20 mins Cook Time: 1 hr 10 mins Additional Time: 15 mins Total Time: 1 hr 45 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (16 ounce) package elbow macaroni ¼ cup butter, softened 1 tablespoon olive oil 1 small onion, minced 1 (6 ounce) can salmon, drained and flaked 1 tablespoon seafood seasoning (such as Old Bay®) 1 tablespoon red wine vinegar 2 ½ cups shredded Cheddar cheese 2 eggs, beaten 2 cups milk ½ cup vegetable stock 1 (14.5 ounce) can peas and carrots, drained 1 (8 ounce) can whole kernel corn, drained salt and pepper to taste 3 slices day-old bread 3 tablespoons grated Parmesan cheese Directions Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Fill a large pot 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 a 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 skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet 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 corn; 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. I Made It Print 41 home cooks made it! Nutrition Facts (per serving) 581 Calories 25g Fat 61g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 581 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 67% Cholesterol 115mg 38% Sodium 913mg 40% Total Carbohydrate 61g 22% Dietary Fiber 4g 14% Total Sugars 6g Protein 28g 56% Vitamin C 4mg 5% Calcium 444mg 34% Iron 4mg 19% Potassium 454mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.