This is the best cheesy macaroni salmon loaf, but hardly what you may think of as a classic recipe for salmon loaf with bread. My recipe version uses cooked elbow macaroni and a thickened cheesy salmon cream sauce that are heightened to the peak of flavor with Worcestershire sauce and lemon juice. Seriously, you won’t believe how delicious salmon can be once you try this dish.
Though you can also use canned tuna in place of salmon, I love the added nutritional value. Did you know that salmon has more healthy omega-3 fatty acids and vitamin D than tuna fish? Eating this particular fish also has been studied to lower the risk of coronary heart disease that is linked to high blood pressure and high cholesterol.
There is a bit more messy work involved using canned salmon than tuna. After all, it needs flaking and all the skin and bones removed. Although the bones are actually edible and can provide added calcium, I would rather fish through that mixing bowl to dig those salmon pin bones out. Once that chore out of the way, you just cook up some elbow macaroni and a white cheese sauce to mix the salmon in preparation for this loaf to bake.
If you never tried a salmon loaf with macaroni like this, then you should put it to the taste test because it is a wonderful alternative to your favorite salmon recipes. I also love to make salmon patties and have several different recipes for that. Please share it with your friends and family and come back to my blog for more delicious and home-tested recipes.
Cheesy Salmon Macaroni Loaf Recipe
½ lbs. of elbow macaroni
1 can salmon (14.75 oz.), drained, flaked and removed of skin and bones
2 tablespoons of butter or olive oil
3 tablespoons of flour
2 cups of milk
1 ½ teaspoons of salt
1/4 teaspoon of black pepper
½ cups of American cheese or Velveeta
1 teaspoon of Worcestershire sauce
1 tablespoon of lemon juice
2 large eggs, beaten
Cook and drain the macaroni and then set aside.
Now melt the butter in a saucepan, blend in the flour and add the milk gradually. Cook this and keep stirring until this sauce thickens.
Add the salt and pepper next.
Stir in the cheese, Worcestershire sauce, and lemon juice to melt through before adding the beaten eggs, one at a time, stirring constantly into this sauce to incorporate.
Fold in the drained salmon that is free of skin and bones. (Some people like to keep the bones in but I am not one of them).
You can use a well-buttered 2-quart loaf pan, but I like to use a 2.11 qt. Corning Ware dish with a cover that I could just easily refrigerate if any is left without the need for another container.
To assemble this dish, place the macaroni in the bottom of the pan or casserole and then pour the salmon sauce mixture over it.
Bake in a 375-degree oven for approximately 30-minutes if using a casserole dish. If you plan on using a loaf pan, then bake this salmon loaf recipe for about 45 minutes.
ENJOY!
This is the best recipe fora classic salmon loaf with bread, but I think this is. My recipe version uses cooked elbow macaroni and a thickened cheesy salmon cream sauce that are heightened to the peak of flavor with Worcestershire sauce and lemon juice.
Course:
Dinner, Lunch, Main Dish
Cuisine:
American
Keyword:
best canned salmon recipes, best salmon loaf recipe, cheesy salmon macaroni loaf, cheesy salmon macaroni loaf recipe, how to make salmon loaf with macaroni, salmon and cheese macaroni bake, salmon loaf recipe with macaroni
:
-
½
lbs.
of elbow macaroni -
1
can salmon
14.75 oz., drained, flaked and removed of skin and bones -
2
tablespoons
of butter or olive oil -
3
tablespoons
of flour -
2
cups
of milk -
1 ½
teaspoons
of salt -
1/4
teaspoon
of black pepper -
½
cups
of American cheese or Velveeta -
1
teaspoon
of Worcestershire sauce -
1
tablespoon
of lemon juice -
2
large eggs
beaten
-
Cook and drain the macaroni and then set aside.
-
Now melt the butter in a saucepan, blend in the flour and add the milk gradually. Cook this and keep stirring until this sauce thickens.
-
Add the salt and pepper next.
-
Stir in the cheese, Worcestershire sauce, and lemon juice to melt through before adding the beaten eggs, one at a time, stirring constantly into this sauce to incorporate.
-
Fold in the drained salmon that is free of skin and bones. (Some people like to keep the bones in but I am not one of them).
-
You can use a well-buttered 2-quart loaf pan, but I like to use a 2.11 qt. Corning Ware dish with a cover that I could just easily refrigerate if any is left without the need for another container.
-
To assemble this dish, place the macaroni in the bottom of the pan or casserole and then pour the salmon sauce mixture over it.
-
Bake in a 375-degree oven for approximately 30-minutes if using a casserole dish. If you plan on using a loaf pan, then bake this salmon loaf recipe for about 45 minutes.
-
ENJOY!
