salmon mac and cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1/4 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 vinegar
• 2 1/2 cups shredded cheddar cheese
• 2 eggs, beaten
• 2 cups milk
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 45 mins


• 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 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.