Ingredients
2 cups pasta (preferably shell pasta)
15 oz can of salmon
1/3 cup butter
¼ cup flour
1 small onion, chopped
2 cups milk
1 cup cheddar cheese, grated
1 tsp parsley, chopped
Salt and pepper
Directions
- Cook pasta according to package instructions and drain.
- Drain salmon, but reserve the liquid. Mash the salmon and set aside.
- In a saucepan, melt ¼ cup of butter and add the flour, continuously stirring for one minute.
- Then add the milk and bring to a boil, while stirring constantly.
- Once boiled, quickly reduce the head and keep cooking (still stirring) until the sauce has thickened. Set aside.
- In a skillet, melt the remaining butter, add the onion and cook for about 5 minutes until tender.
- Add the cooked onions to the white sauce, add the salmon and the reserved liquid.
- Then add the cheddar cheese, parsley and season to taste.
- Heat gently, while stirring, until the cheese has melted.
- Pour the salmon sauce over the pasta and combine well.
Serve immediately!
