I bought an absolutely massive fillet of salmon today. I went to Costco because I needed gas and I had to make the trip worth it somehow. So, an absolute fortune in salmon later because... Costco! I had to figure out what to do. I've been excited about Grilling Salmon, though. So, that seemed like a given. And I've also been on kind of a pasta kick. So, now I am absolutely determined to make Salmon Macaroni & Cheese!
The other day I was completely out of milk and macaroni noodles. I don't ordinarily buy milk. I'm slightly lactose intolerant. I can handle most cheese and dairy products. But I will absolutely not be okay if I drink a glass or milk or have an entire bowl of cereal! So, milk is typically something that I just don't have on hand.
But I was still going to make macaroni and cheese. And I swear, I will never go back to milk again! Greek yogurt macaroni and cheese is absolutely fantastic. The slight tartness also goes incredibly well with an adult version of this favorite childhood treat. And, to top it all off, I'm adding freshly grilled salmon.
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Variations of Salmon Macaroni & Cheese
I am a big fan of macaroni and cheese. Even late at night I'll bring out a skillet and preheat the oven. It takes about an hour to toss together, a little bit more if you're going to grill salmon. And I absolutely recommend it. It's a lot better than the powdery cheese stuff that you end up with in the box and really not that difficult to make! As far as roux goes, it's one of the simpler ones to master.
Salmon macaroni and cheese is an absolutely delicious meal. It's surprisingly simple to toss together and a great dish to elevate for children and adults alike. Today, I made salmon macaroni. Although you can easily mix and match your own favorite macaroni ingredients. You can substitute any seafood of choice. Or even mix and match in things like spinach, chives, broccoli, and even a splash of wine.
Let the salmon rest until it reaches room temperature.I usually let it sit while the skillet preheats. However, for particularly large fillet's, you may need to remove the tilapia from the fridge a little while before you preheat the skillet. Exactly how long varies widely based on room temperature. Although 15-30 minutes is usually sufficient.
Preheat barbecue to medium heat.I grilled a MUCH larger salmon than I needed, so I turned all 4 burners to medium. For smaller filets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
Meanwhile, lay the salmon across a sheet of aluminum foil.You can cook the salmon directly on the grill if it still has the skin attached. The aluminum foil will help contain the mess, though, as the fat and oils will drip into the grill. Alternatively, you can use a baking sheet.I also covered the top with foil in order to get a more even cook on such a large filet of salmon. For smaller portions that will cook in less time, this isn't as necessary. Although it can help prevent the ends and smaller portions of the fish from burning while the center is still cooking.
Lightly drizzle with olive oil and sprinkle with salt and pepper.You can also top the salmon with sliced lemons. I was fresh out of citrus, although adding an extra layer here can help prevent burning and means that you don't necessarily have to cover the top of the filet in aluminum foil if you don't want to.
Bake for about 8-10 minutes for smaller salmon fillets and about 15-20 minutes for larger ones. The salmon should flake easily with a fork.The general rule of thumb is to bake for 4-6 minutes per half inch of salmon. Although I've never gotten out a ruler and measured the thickness of fish! Nor do I find this the most helpful way to cook seafood. No two fillets, even of the same size, are going to cook in exactly the same amount of time. It's better to look for the color changing to a lighter pink hue and it flakes with a fork.
Let rest for 5-10 minutes.
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
DO NOT DRAIN. Remove the pasta from the water with a slotted spoon or pour the water into a heat-safe bowl. Since Greek yogurt isn't as thin as milk or cream in classic macaroni and cheese recipes, you will need to cut it with the pasta water. Tap water will not taste the same. You want to use the water that the pasta has been boiling in.You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Add Greek yogurt, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
Meanwhile, grate the cheddar cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
Add just enough of the reserved pasta water to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
Add noodles and stir until fully coated in the cheese sauce.If necessary, add more water to achieve the right consistency.
Bake Macaroni and Cheese
Pour macaroni and cheese into greased baking dish.
Top with flaked pieces of salmon and grate parmesan cheese over the top.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
For more information on baking salmon, check out my articles on The Fundamentals of Oven Baked Salmon and Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.
You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The seafood will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.
With the seafood on top, you can also scrape salmon off to keep it from overcooking during the reheating process.
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