Macaroni and Salmon Bake
| Preparation: | 25 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 30 min |
| Total: | 1 h 5 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Catelli |
Recipe ingredients
- 500 g CATELLI Long Macaroni
- 3 Tbsp. (45 mL) butter* or margarine*
- 3 Tbsp. (45 mL) all purpose flour*
- 2 cups (500 mL) 2 % milk
- 3 Tbsp. (45 mL) chopped fresh dill
- 2 cups (500 mL) shredded part-skim mozzarella cheese
- 1 can (213 g) salmon, drained and flaked or canned tuna
Preparation
Cook macaroni according to package directions.
Melt butter in a large pot, whisk in flour.
Cook, stirring, for 1 to 2 minutes. Gradually whisk in milk.
Cook, stirring, until just thickened. Remove from heat.
Add 2 Tbsp (30 mL) dill and 1-1/2 cups (375 mL) mozzarella cheese; stir until cheese melts.
In 8” (2 L) greased square baking dish, layer half the macaroni, top with half the sauce and all of the salmon.
Top with remaining macaroni, sauce, reserved cheese and dill.
Bake, uncovered, in preheated 350° F (180° C) oven for 30 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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