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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 10
- cooking spray
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- salt and ground black pepper to taste
- 1 (15 ounce) jar alfredo sauce
- 1 1/2 pounds uncooked elbow macaroni
- 3 tablespoons parsley, divided
- 8 ounces cooked salmon, flaked
- 1 cup crushed cheese-flavored snack chips (such as sunchips®)
- Carbohydrate 56.3
- Cholesterol 82
- Fat 33.9
- Protein 22.1
- Sodium 802
- Calories 608 calories;
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips. Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.
