Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4488/
Salmon and Macaroni in White Sauce
Yield: 4 servings
Ingredients
| 1 1/3 | cups | (4 oz.) uncooked medium pasta shells or elbow macaroni | |
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| 1 1/2 | cups | (6 oz.) shredded sharp process American or cheddar cheese, divided | |
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| 1 | tablespoon | chopped fresh or 1 teaspoon dried marjoram leaves | |
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| 2 | cups | broccoli flowerets, cooked | |
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| 1 | can | (6 oz.) skinless boneless pink salmon, drained and flaked | |
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| White Sauce | |||
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| 1/4 | cup | butter | |
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| 1/4 | cup | flour | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | pepper | |
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| 2 | cups | milk | |
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Directions:
Heat oven to 350 F. Cook and drain pasta as directed on package.
While pasta is cooking, prepare White Sauce.
White Sauce directions:
Melt butter in 1 1/2 qt. saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat sauce to boiling, stirring constantly. Boil and stir 1 minute.
Stir 1 cup of the cheese and the marjoram into white sauce until cheese is melted.
Mix pasta, broccoli, salmon and sauce in ungreased 2-quart casserole. Cover and bake 25 minutes.
Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes or until heated through.
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4488/
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