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Cook the Macaroni
Bring a pot of water to a boil. Add the macaroni and cook according to the package instructions until al dente (firm to the bite). Drain the macaroni and set it aside. If you’re not using it immediately, toss it with a little bit of oil to prevent it from sticking together.
Prepare the Cheese Sauce
In a medium-sized pot, melt the butter over low heat. It’s important to melt it slowly to avoid burning. Once the butter is fully melted, sprinkle in the flour. Stir constantly with a whisk or wooden spoon to combine the butter and flour, creating a smooth paste (roux). Cook the roux for about 1-2 minutes, stirring constantly. This helps to eliminate the raw flour taste. Slowly pour in the milk, a little at a time, while continuously whisking to prevent lumps from forming. Continue cooking over medium-low heat until the mixture begins to thicken and bubble slightly
Add the Cheese
Reduce the heat to low. Gradually add the shredded mild cheddar and Parmesan cheese to the pot, stirring constantly. Allow the cheese to melt fully into the sauce. Continue stirring until the cheese sauce is smooth and creamy. If the sauce is too thick for your liking, you can add a little more milk to reach your desired consistency. Taste the sauce and add salt as needed.
Incorporate the Broccoli and Salmon
Gently fold the cooked and chopped broccoli, and the shredded salmon into the cheese sauce. Make sure they are evenly distributed. Add the cooked macaroni to the pot and gently stir to combine all the ingredients. Ensure that the pasta is thoroughly coated with the cheese sauce and that the broccoli and salmon are evenly mixed in.
Final Touches
Continue cooking on low heat for an additional 2-3 minutes to warm everything through. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. Once everything is heated and well combined, remove the pot from the heat.
Serve and Enjoy
Allow the dish to cool for a few minutes before serving. This helps the sauce to set slightly and makes it easier to serve. Serve the salmon and broccoli macaroni and cheese warm, garnished with additional Parmesan or fresh herbs if desired.
Use fresh broccoli to retain its vibrant colour and nutrients. Frozen broccoli works in a pinch, but thaw and drain it thoroughly to prevent excess water. Opt for high-quality salmon, whether fresh or frozen, and season lightly before cooking to enhance the dish’s flavour.
Prepare Ingredients in Advance
Cook the salmon and broccoli ahead of time so you can focus on assembling the cheese sauce and pasta. Shred the salmon and chop the broccoli into uniform pieces for even distribution.
Perfect Your Cheese Sauce
Cook the roux (butter and flour mixture) for 1-2 minutes to remove the raw flour taste, but don’t overcook it, or the sauce may develop a burnt flavour. Gradually add the milk while whisking to ensure a smooth, lump-free sauce. Add cheese in small batches, stirring until fully melted before adding more, to prevent clumping or graininess. If the sauce seems too thick, thin it out with a splash of warm milk.
Cook Pasta Al Dente
Slightly undercook the macaroni, as it will continue to cook when mixed with the cheese sauce. This prevents mushy pasta.
Balance Flavours
Cheddar provides creaminess, while Parmesan adds depth. Adjust the ratio based on personal preference. Avoid overpowering the dish with too much Parmesan. Taste and adjust seasoning as needed, keeping in mind any dietary restrictions (e.g., low salt for toddlers and no salt for babies).
Avoid Overmixing
Gently fold in the salmon and broccoli to prevent them from breaking apart or becoming mushy.
Add Texture (Optional)
For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 10-15 minutes. A mix of breadcrumbs and Parmesan works well for added crunch.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore the creamy consistency.
Customise for Picky Eaters
Mash or blend the broccoli slightly if your child is reluctant to eat visible vegetables. Substitute salmon with another mild fish like cod if needed, or use chicken for a different flavour.
Other Fish: Use cod, haddock, or canned tuna for a similar texture and protein.
Chicken: Substitute with shredded or diced cooked chicken. Rotisserie chicken works well.
Vegetarian Option: Replace salmon with extra broccoli, roasted cauliflower, or chickpeas for added fibre and protein.
Other Vegetables: Swap broccoli with spinach, peas, asparagus, or zucchini. Cook the vegetables lightly to avoid over-softening.
Hidden Veggies: Purée roasted butternut squash or carrots and mix them into the cheese sauce for extra nutrients.
Cheddar Substitute: Use Gouda, Monterey Jack, Colby, or a combination for a different flavour profile.
Parmesan Substitute: Try Pecorino Romano for a sharper taste.
Dairy-Free Option: Use plant-based cheese alternatives, such as vegan cheddar or nutritional yeast for a cheesy flavour.
Lighter Option: Use 2% milk or unsweetened almond, oat, or soy milk.
Richer Option: Add a splash of heavy cream for extra creaminess.
Gluten-Free Pasta: Use chickpea, lentil, or rice-based pasta for a gluten-free option.
Whole-Grain Pasta: Choose whole wheat or high-fibre pasta for added nutrition.
Alternative Shapes: Experiment with penne, fusilli, or cavatappi for variety.
Dill: Complements the salmon beautifully.
Parsley or Chives: Add fresh herbs for brightness.
Paprika or Mustard Powder: Enhances the cheese sauce with a subtle kick.
Garlic: Minced garlic sautéed in the butter can enhance the sauce’s flavour.
Breadcrumbs: Toasted breadcrumbs mixed with Parmesan can be sprinkled on top and baked for a crispy finish.
Crumbled Bacon: Adds a smoky, savoury crunch.
Lemon Zest: Brightens the dish and complements the salmon.
Lemon Juice: Drizzle a little on top just before serving for freshness.
Allow to Cool Slightly:
After cooking, allow the mac and cheese to cool at room temperature for about 10-15 minutes. This step is important to prevent excess moisture buildup in the storage container, which could lead to soggy pasta or spoilage. Avoid letting it sit out for too long (no more than 2 hours) to prevent bacteria growth.
Choose the Right Container
Use an airtight container, make sure it’s shallow enough so the mac and cheese can spread out; this helps it cool evenly in the refrigerator. Glass, plastic, or stainless steel containers all work well. Avoid using containers that aren’t airtight, as they can allow moisture and odours from the fridge to affect the food’s quality.
Store in the Refrigerator:
Once the mac and cheese has cooled, transfer it to the airtight container. Seal it tightly to prevent air from getting in. Label the container with the date of storage, so you can keep track of how long it has been stored. Place the container in the refrigerator. Stored this way, the mac and cheese will last for up to 3-4 days.
If you want to store the mac and cheese for a longer period, freezing is an excellent option. However, be aware that freezing can slightly alter the texture of the pasta and sauce. Before freezing, divide the mac and cheese into portion-sized amounts. This way, you can thaw only what you need, which helps maintain the overall quality of the dish.
Use Freezer-Safe Containers or Bags:
Transfer the cooled mac and cheese into freezer-safe containers or heavy-duty freezer bags. If using bags, press out as much air as possible before sealing to reduce the risk of freezer burn. Consider wrapping the mac and cheese in plastic wrap or aluminum foil before placing it in the container for extra protection against freezer burn.
Label and Freeze:
Label each container or bag with the date of freezing and the contents. This is crucial for tracking how long it has been stored and ensuring you use it within a safe time frame. Place the containers or bags in the freezer. For best quality, consume the frozen mac and cheese within 2-3 months. It will remain safe to eat beyond this period.
Refrigerated Mac and Cheese:
Using the Microwave: Transfer a portion to a microwave-safe dish, add a splash of milk to help restore the creamy texture. Cover and microwave on medium heat for 1-3 minutes, stirring halfway through until heated evenly.
Using the Stovetop: Place the mac and cheese in a saucepan, add a little milk or water to loosen the sauce, and heat over low to medium heat, stirring occasionally until warmed through.
Using the Oven: Preheat your oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish, cover with foil to prevent drying out, and bake for about 20-25 minutes or until heated through.
Frozen Mac and Cheese:
Thawing: For best results, thaw the frozen mac and cheese in the refrigerator overnight. This slow thawing helps preserve the texture.
Reheat from Frozen (Oven): If reheating from frozen, preheat the oven to 350°F (175°C). Place the frozen mac and cheese in an oven-safe dish, cover with foil, and bake for 45-60 minutes, stirring occasionally until fully heated.
Reheat from Thawed (Microwave or Stovetop): Once thawed, reheat using the same methods as described for refrigerated mac and cheese.
Additional Tips:
Avoid Overheating: When reheating, do so gently. Overheating can cause the cheese sauce to separate or become grainy.
Reviving Texture: Adding a small amount of milk or cream when reheating can help bring back the creamy texture.
Freezing Portions: If you know you’ll freeze leftovers, consider undercooking the pasta slightly initially. This helps it hold its texture better after freezing and reheating.
Cook the Macaroni
Bring a pot of water to a boil. Add the macaroni and cook according to the package instructions until al dente (firm to the bite). Drain the macaroni and set it aside. If you’re not using it immediately, toss it with a little bit of oil to prevent it from sticking together.
Prepare the Cheese Sauce
In a medium-sized pot, melt the butter over low heat. It’s important to melt it slowly to avoid burning. Once the butter is fully melted, sprinkle in the flour. Stir constantly with a whisk or wooden spoon to combine the butter and flour, creating a smooth paste (roux). Cook the roux for about 1-2 minutes, stirring constantly. This helps to eliminate the raw flour taste. Slowly pour in the milk, a little at a time, while continuously whisking to prevent lumps from forming. Continue cooking over medium-low heat until the mixture begins to thicken and bubble slightly.
Add the Cheese
Reduce the heat to low. Gradually add the shredded mild cheddar and Parmesan cheese to the pot, stirring constantly. Allow the cheese to melt fully into the sauce. Continue stirring until the cheese sauce is smooth and creamy. If the sauce is too thick for your liking, you can add a little more milk to reach your desired consistency. Taste the sauce and add salt as needed.
Incorporate the Broccoli and Salmon
Gently fold the cooked and chopped broccoli, and the shredded salmon into the cheese sauce. Make sure they are evenly distributed. Add the cooked macaroni to the pot and gently stir to combine all the ingredients. Ensure that the pasta is thoroughly coated with the cheese sauce and that the broccoli and salmon are evenly mixed in.
Final Touches
Continue cooking on low heat for an additional 2-3 minutes to warm everything through. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. Once everything is heated and well combined, remove the pot from the heat.
Serve and Enjoy
Allow the dish to cool for a few minutes before serving. This helps the sauce to set slightly and makes it easier to serve. Serve the salmon and broccoli macaroni and cheese warm, garnished with additional Parmesan or fresh herbs if desired.
(Suitable from 8 months)
serving (based on 4 servings):
Calories: ~400-450
Protein: ~20-25g
Fat: ~15-20g
Saturated Fat: ~7-10g
Carbs: ~35-40g
Fibre: ~3-5g
Omega-3s: ~1-1.5g
Calcium: ~20-25% of daily value
Vitamin C: ~30% of daily value
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