La Grange IGA Recipes
https://www.lagrangeigaoh.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
|
|
|
| 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.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4488/