Salmon Broccoli Mac and Cheese

Reasons to Love This Salmon Broccoli Mac & Cheese

This Salmon, Broccoli, Mac and Cheese is a meal that the whole family can enjoy, from babies to adults. It’s packed with protein-rich salmon and nutrient-dense broccoli, making it a healthy yet comforting choice for everyone at the table.

The creamy cheese sauce ties everything together, creating a rich and satisfying dish that’s both indulgent and nourishing.

Another reason to love this recipe is its versatility. It's easy to make and adaptable to suit dietary preferences or what you have on hand. Whether using whole milk or a dairy-free alternative, this dish can easily accommodate different needs without compromising taste.

Plus, it's an excellent way to introduce new flavors and textures to young eaters, like the mild salmon and tender broccoli, while still delighting the whole family with its familiar, cheesy goodness.

With minimal prep and cook time, this recipe is perfect for busy days when you want to serve something quick and wholesome. It’s a great way to sneak in some healthy ingredients, ensuring your family gets the nutrients they need, without sacrificing flavor. It’s a true crowd-pleaser that brings everyone to the table!

Salmon Broccoli Mac and Cheese Recipe

Ingredients

1 cup macaroni: This is about 4 ounces of dry pasta. You can use traditional elbow macaroni or any small pasta shape, such as shells or rotini.

2 tbsp unsalted butter: This will be used to create the base of the cheese sauce (roux).

1 tbsp all-purpose flour: This thickens the sauce to create a rich, creamy texture.

1 cup cooked broccoli, chopped: Cook the broccoli until tender, then chop into bite-sized pieces. Steaming or blanching the broccoli helps maintain its bright green colour and nutrients.

170g cooked and shredded salmon: This is roughly 6 ounces of cooked salmon. You can use baked, grilled, or poached salmon. Shred it into bite-sized pieces using a fork.

1/2 cup mild cheddar cheese, shredded: This cheese melts smoothly, giving the sauce a creamy texture.

1/3 cup Parmesan cheese, shredded: Parmesan adds a nutty, salty flavour that complements the mild cheddar.

1 1/2 cups whole milk (or choice of milk): Whole milk creates a rich, creamy sauce, but you can use 2% or even a non-dairy milk alternative if preferred.

Salt to taste: Season the sauce and the final dish to enhance the flavours. (No salt for babies under 1 year old).

Instructions

1. 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 in a little oil to prevent it from sticking together.

2. 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 called a 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.

3. 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.

4. 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.

5. 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.

6. 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, broccoli, and macaroni and cheese warm, garnished with additional Parmesan or fresh herbs, if desired.

Tips for Success

Choose Fresh, Quality Ingredients: Use fresh broccoli to retain its vibrant colour and nutrients. Frozen broccoli works in a pinch, but thaw it thoroughly and drain the excess water. Choose high-quality salmon, whether it's fresh or frozen.

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 (a mixture of butter and flour) for 1-2 minutes to remove the raw flour taste, but don’t overcook it, or the sauce may develop a burnt flavor. 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 the seasoning as needed, keeping in mind any dietary restrictions (e.g., low-sodium 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 refuses to eat visible vegetables. If needed, substitute salmon with another mild fish, like cod, or use chicken for a different flavor.

Recipe Substitutions and Additions

Substitutions

For a dairy-free version, you can substitute the whole milk with a non-dairy alternative, such as almond, oat, or coconut milk. Similarly, swap the mild cheddar and Parmesan for dairy-free cheeses, which are available in most grocery stores and melt well in sauces.

Consider adding other vegetables like spinach, peas, or carrots to make the dish more veggie-packed. These can be easily mixed into the pasta, adding extra nutrition and color. You can also swap the broccoli for cauliflower, which has a similar texture and mild flavor, making it a great alternative for picky eaters.

Try experimenting with different seasonings for added flavor or a bit of heat. A pinch of garlic powder, onion powder, or even a little smoked paprika can elevate the dish, giving it a more complex taste. If you enjoy a bit of spice, a sprinkle of red pepper flakes can add a nice kick without overpowering the creamy texture.

If you're not a fan of salmon, this recipe works just as well with other protein options. Try shredded chicken, cooked shrimp, or plant-based protein like tofu or tempeh. These substitutions will still give you that satisfying, hearty texture while varying the flavor profile.

Finally, for a crunchy topping, you can add breadcrumbs or crushed crackers on top before baking for a crispy, golden finish. This adds a delightful contrast to the creamy mac and cheese, making it even more satisfying.

How to Store

In the refrigerator: 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 from building up 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.

Use an airtight container, making 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 let moisture and odors from the fridge affect the food’s quality.

Once the mac and cheese has cooled, transfer it to an airtight container and seal it tightly to prevent air from getting in. Label the container with the storage date to track 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 or 4 days.

In the Freezer: Freezing is an excellent option if you want to store the mac and cheese for a longer period. 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.

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 each container or bag with the date it was frozen and its 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.

Reheating Instructions

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: When reheating, adding a small amount of milk or cream 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.

Equipments

• Nonstick ceramic pot 
• Colander

Nutrition

Suitable for 8 months +

• CALORIES: 350KCAL

• CARBOHYDRATES: 30G

• PROTEIN: 20G 

• FAT: 18G 

• SODIUM: 300MG

• POTASSIUM: 500MG

• FIBER: 3G 

• SUGAR: 5G

• VITAMIN A: 400IU

• VITAMIN C: 60MG

• CALCIUM: 150MG

• IRON: 2MG

Note: Nutritional values are estimates and may vary depending on the ingredient brands and portion sizes used.