Salmon Mac and Cheese
Servings
4Serving size
2 ounces pasta with fish and peasThis recipe can easily be multiplied, and leftovers are good cold or hot. Reheat gently.
Ingredients
| 4 quart Water |
| 8 ounce Whole Wheat Elbows (or shells or other small pasta)(or gluten-free pasta) |
| 2 tsp. Olive oil |
| 2 medium White onions (diced) |
| 2 large Egg(s) |
| 1/2 cup 2% milk |
| 1/4 tsp., leaves Dried tarragon |
| 6 ounce Reduced fat white cheddar cheese (grated) |
| 8 Ounces Fresh atlantic salmon (skinless; sliced into very thin strips) |
| 1 cup Frozen peas (thawed) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the pasta and cook until the pasta is slightly underdone. It should be slightly chewy, but not tough.
Place the olive oil in a large skillet over medium-high heat.
Add the onions and cook for 10 minutes until translucent. Stir frequently.
While the onions are cooking, combine the eggs and milk in a medium mixing bowl. Whisk until well blended.
Add the tarragon, cheese, salt, and pepper to the bowl and fold together.
When the pasta is done, remove a cup of the pasta water and set aside.
Drain the pasta and add it to the pan with the cooked onions.
Fold together gently.
Add the salmon and peas with the cheese mixture.
Reduce the heat to medium.
Fold together until well blended, and cook for about 4 to 5 minutes until the salmon is almost cooked through. (If the dish is too thick, add some of the reserved pasta water a couple of tablespoons at a time.)
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Creamy Mac and Cheese is great on its own, but when you add a bit of salmon and peas it is a complete meal that’s easy to make, delicious, and makes great leftovers.
The key to this dish is to add the salmon at the last minute to the hot pan with the onions and pasta. Fold the salmon in and heat gently. You want the pan to be hot enough to melt the cheese, cook the salmon, and make a creamy sauce, but overcooking it will make the mac and cheese grainy.
Smaller pasta works great for this such as the elbows, but mafalda (as in our picture), small shells, or fusilli will work great also.