Salmon Mac and Cheese

Ingredients

• 1 package elbow macaroni , 16 ounce
• 0.25 cups butter , softened
• 1 tablespoon olive oil
• 1 small onion , minced
• 1 can salmon , 6 ounce
• 1 tablespoon seafood seasoning , such as Old Bay®
• 1 tablespoon red wine vinegar
• 2.5 cups shredded Cheddar cheese
• 2 eggs , beaten
• 2 cups milk
• 0.5 cups vegetable stock
• 1 can peas and carrots , 14.5 ounce
• 1 can whole kernel corn , 8 ounce
• salt and pepper to taste
• 3 slices day-old bread
• 3 tablespoons grated Parmesan cheese

Instructions

1. 1

   Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.

3. 3

   Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.

4. 4

   Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.

5. 5

   Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.

6. 6

   Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.