Ingredients
- 1 lb. (450 g) macaroni, dry
- 2 tablespoons (1 fl oz or 30 ml) olive oil
- 3 (3 g) garlic cloves, minced
- 1 medium (3.5 oz or 100 g) onion, chopped
- 12 oz. (340 g) baked pink salmon, cut into small pieces
- 1 medium (4 oz or 125 g) red bell pepper, chopped
- 1 cup (8 oz or 250 g) tomato sauce
- 1 teaspoon (2 g) paprika
- 2 tablespoons (7 g) fresh basil
- 1/4 cup (1 oz or 30 g) cheddar cheese, grated
- 1/4 cup (1 oz or 30 g) mozzarella cheese, grated
- fresh basil or parsley, for garnish
- salt and pepper, to taste
Directions
- 1Preheat your Air Fryer to 360 F (180 C).
- 2Bring a large stockpot of salted water to a boil. Cook macaroni for 10-12 minutes. Drain. Set aside.
- 3Heat oil in a skillet over medium-high heat. Stir-fry garlic and onion until fragrant.
- 4Add the salmon, bell pepper, tomato sauce, paprika, and basil. Cook for 7-10 minutes, stirring occasionally. Season with salt and pepper to taste.
- 5Add the macaroni noodles and mix to coat with sauce. Transfer to a baking dish that can fit inside your Air Fryer basket. Sprinkle with cheddar and mozzarella cheese. Bake for 15-20 minutes. Remove from heat. Garnish with fresh basil or parsley.
- 6Serve immediately and enjoy.
