If you want to uplevel your macaroni and cheese, I highly recommend savory and spicy Cajun salmon on top! This Salmon Mac and Cheese is creamy and silky, the perfect mix of cozy and kick.
This easy cheesy seafood pasta boasts velvety stovetop mac and cheese piled high with tender, Cajun-spiced salmon cubes, for a surprisingly harmonious pairing between salmon and cheese.
This recipe came about after the success of my Cajun Mac and Cheese. My husband and I completely fell in love with the spicy cheesy combo, and I thought salmon would complement it well, and boy am I glad I followed my gut on this one!
As a busy mom who never settles for bland, I love a quick and easy 7-ingredient dinner like this that brings bold flavor without too much hassle!
A note on the testing process: I did test this with a baking method and I did not care for either the textures or the flavor combination of baked mac and cheese with baked salmon. Ultimately the salmon got overcooked and the whole dish was way too rich.
Salmon and cheese is a tough pairing to pull off, but the creamy, velvety stovetop mac and cheese really compliments the flaky, perfectly cooked Cajun salmon when you serve them together without over-mixing them or baking them together.
Stovetop Salmon Mac and Cheese Ingredients
I made this with the most classic noodle option: small elbow macaroni! But truly, you can use any short pasta you like. I tested this with penne as well and loved it, too.
I really love the flavor sharp cheddar provides in this minimalistic recipe, but if you prefer medium or mild, or even white cheddar, that works, too.
It’s important to know that Cajun seasoning blends can vary greatly in their spice and salt content. This recipe was designed for a generic Cajun seasoning like McCormick or even this homemade Cajun seasoning.
However, if you are using a bolder blend with a higher salt and pepper content like Slap Ya Mama, you may want to use less seasoning than the recipe calls for!
I buy skinless salmon for this recipe, but if you need to remove the skin yourself, do so with a sharp knife before cubing it.
I also recommend shredding your own cheese at home. I know it’s an extra step, so, of course, if you want to buy pre-shredded cheese you can.
But just know that pre-shredded cheese has an extra preservative that keeps the cheese from sticking together which can slightly alter its melting process. Shredding your own cheese will always get you the creamiest cheese sauce!
Creamy Salmon Mac and Cheese Tips and Tricks
How to Make Macaroni and Cheese with Salmon
For the quickest and most seamless process, get about 10 cups of water boiling first. Keep an eye on it as you’re cooking, and as soon as it comes to a rolling boil, add your pasta and cook it until al dente.
Then, pat the salmon dry and slice it into cubes, roughly 1-cubic inch in size. Add the cubed salmon to a bowl with the olive oil and some Cajun seasoning and toss to coat.
Add the seasoned salmon to a large pot over medium heat, cooking it for about 2-4 minutes on each side until the internal temperature reaches 145°F. Then, remove it from the pot and set it aside for later, leaving any excess oil and seasoning behind.
Still over medium heat, add the butter to the pot. Allow it to melt a little before adding the half & half. Turn the heat down to low and add the cheese, whisking until everything is well-combined and silky smooth. Taste it and add more seasoning if needed.
Stir in the cooked pasta and assess the consistency. Add more half & half if needed. Serve the mac and cheese with the salmon on top.
Serving Your Spicy Salmon Mac
This cheesy salmon macaroni is a whole meal on its own, but is admittedly rich, and I feel your dinner plate can benefit from something fresh like a vegetable on the side.
I love serving this with this Cast Iron Asparagus or even a side salad like this Spinach Arugula Salad.
How I Store Leftover Salmon Macaroni and Cheese
Leftovers are best enjoyed within 4 days. You can easily reheat it on the stovetop over medium heat, adding extra half & half (or even milk in a pinch) as needed. I also like to add a little extra cheese and Cajun seasoning to leftovers to revive them.
Store them in an airtight container in the refrigerator. I do not recommend freezing leftovers.
20-Minute Salmon Mac and Cheese
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 8 ounces elbow macaroni
- 15 ounces salmon
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (+ more to taste*)
- 4 tablespoons unsalted butter
- 1 cup half and half
- 8 ounces cheddar cheese (I use sharp cheddar)
Instructions
- Cook the pasta al dente according to the instructions on the packaging.8 ounces elbow macaroni
- Meanwhile, pat the salmon dry and slice into 1-inch cubes. Add to a large mixing bowl and toss with the olive oil and Cajun seasoning.15 ounces salmon, 2 tablespoons olive oil, 1 tablespoon Cajun seasoning
- In a large pot over medium heat, cook the salmon for about 2-4 minutes on each side, until the internal temperature reaches 145°F. Then. remove the salmon and set aside, leaving behind some extra oil and seasoning in the pot.
- Still over medium heat, add the butter to the pot. Allow it to melt partially before adding the half and half. Bring it to a simmer and stir until well-combined.4 tablespoons unsalted butter, 1 cup half and half
- Turn heat down to low and add the cheese. Stir until the cheese melts and you're left with a creamy sauce. Taste and add more Cajun seasoning if needed. Assess the consistency. Add more half & half if needed.8 ounces cheddar cheese
- Stir in the cooked pasta and transfer to a dish. Serve with the cooked salmon on top. Enjoy!
Pro Tips
- *PLEASE NOTE: Different Cajun seasoning blends very greatly in their salt and spice levels! Depending on the exact blend you are using, you may want to add more or less seasoning. Start with 1 tablespoon on the salmon, then add more to the cheese sauce to taste.
- Leftovers will last for up to 4 days in an airtight container in the fridge.
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