Salmon and Macaroni in White Sauce

Yield: 4 servings

Ingredients

1 1/3 cups (4 oz.) uncooked medium pasta shells or elbow macaroni

1 1/2 cups (6 oz.) shredded sharp process American or cheddar cheese, divided

1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves

2 cups broccoli flowerets, cooked

1 can (6 oz.) skinless boneless pink salmon, drained and flaked

White Sauce

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

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.

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