• sandrabrandalise


COOKBOOK: Coles - May 2018 Magazine

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Mac & cheese with salmon! Now we’re talking!

I’m not such a huge fan of mac & cheese but this I liked very much!

I know there are many of you that don't like peas so this one maybe isn’t for you. Would I substitute the peas? Sure! But I personally love my peas so its hard to encourage it. Instead, I think I’d prefer to encourage you to eat your peas! :) :)


Serves 4

Mac & Cheese:

400g farfalle pasta (bows)

60g butter

1 tablespoon of dijon mustard

1/3 cup plain flour

2 1/2 cups milk

1 cup grated cheese


1 tablespoon of olive oil

1 leek , halved and thinly sliced

120g frozen peas, thawed

400g salmon (2 pieces of salmon approx 200 each) with or without skin

Place salmon pieces in a casserole dish and bake in moderate oven (180c) for 15mins. Remove from oven and break up in dish.

Heat olive oil in a pan and fry leek until soft. Set aside.

Boil water in a pot , add a drop of oil and a sprinkle of salt and add pasta. Cook as per instructions on package. Drain and place in a casserole dish.

Add peas and salmon to pasta and mix well. Add mac & cheese sauce to pasta and mix it so it coats all of the pasta.

Place casserole dish in moderate oven (180c) for 15-20mins or until golden on top.

Let it stand for 5-10mins, then cut and serve.

Mac & Cheese Sauce:

On low heat, melt butter in deep casserole dish. add dijon mustard and stir until all is combined and melted. Add flour and continuously and vigorously stir until it thickens and comes off the side of the dish. Add gradually the milk and keep stirring at all times. Keep stirring until the mixture is smooth in texture, this will have to be stirred vigorously to dissolve any lumps.

Turn heat off and add the cheese, stir for a few sec (you will find the cheese will start to melt)

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