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! Total Time 45 minutes Servings 8 servings Ingredients Share Pasta5 (2.5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless 1 lb. mini penne, cooked according to package directions4 cups baby arugula, loosely packed8 oz. shredded mozzarella cheese8 oz. shredded Monterey jack cheese8 oz. shredded Swiss cheeseBreadcrumb Mixture3 Tablespoons unsalted butter, melted1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1 cup Panko style bread crumbs or regular bread crumbs1/3 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 combineSpread 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. In this Recipe: Alaskan Pink Salmon