Salmon Mac ‘n Cheese
This warm and comforting update on an American classic has the added bonus of arugula nestled in among the morsels of salmon, pasta and cheese. This dish tastes just as good the next day!
Ingredients
Pasta
- 5 (2.5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1 lb. mini penne, cooked according to package directions
- 4 cups baby arugula, loosely packed
- 8 oz. shredded mozzarella cheese
- 8 oz. shredded Monterey jack cheese
- 8 oz. shredded Swiss cheese
Breadcrumb Mixture
- 3 Tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup Panko style bread crumbs or regular bread crumbs
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Place salmon, penne, arugula, mozzarella, Monterey jack, and Swiss cheese in a large bowl and stir to completely combine.
- Place butter, salt, pepper, bread crumbs, and Parmesan cheese in a bowl and stir to combine
- Spread salmon mixture into prepared baking dish. Cover with breadcrumb mixture.
- Bake covered with foil for 20 minutes. Remove foil and continue baking for another 5-10 minutes or until golden brown on top. Serve hot.
