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
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.