Crunchy salmon macaroni bake

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Crunchy salmon macaroni bake
  • 400 gram macaroni pasta
  • 50 gram dairy spread, chopped
  • 2 tablespoon plain flour
  • 2 1/2 cup milk
  • 415 gram can pink salmon, drained and flaked
  • 1 tablespoon worcestershire sauce
  • 1 1/2 cup grated cheddar cheese
  • 1 cup frozen peas
  • 1 cup soft fresh breadcrumbs
  • salad leaves, to serve


Crunchy salmon macaroni bake
  • 1
    Preheat oven to 220°C/200°C fan forced. Lightly grease a 2.25-litre (9-cup) ovenproof dish. Cook pasta in a saucepan of boiling salted water or 8 minutes or until almost tender. (Don't overcook; pasta will continue cooking in oven.) Drain well.
  • 2
    Melt dairy spread in a saucepan over moderate heat. Add flour; cook and stir for 2 minutes or until mixture is bubbling. Gradually add milk, whisking until smooth. Add salmon. Simmer, stirring constantly, until mixture boils and thickens. Remove pan from heat. Stir in worcestershire sauce and half the cheese. Season. Add pasta and frozen peas. Stir to combine. Spoon into prepared dish.
  • 3
    Combine breadcrumbs and remaining cheese. Sprinkle over pasta mixture. Bake for 15 minutes or until golden and bubbling. Serve with salad.


You can use canned tuna instead of salmon.