Libbie and I were going to have salmon patties and macaroni and cheese for lunch. (Yep, that’s what the menu plan said!)  And then I got a little lazy. I was trying to make tonight’s lasagna at the same time and got overwhelmed. So then I thought: Self, we like tuna mac-and-cheese. Why not salmon?

It was delicious.

And no, I don’t usually eat lunch off my china. But I was feeling a need for something special–and a new dish to photograph that isn’t my same old everyday plates and bowls.

Creamy Salmon Mac & Cheese

1 lb. small pasta shapes, such as macaroni, corkscrews, or penne, cooked and drained
1 can red salmon, drained, with as much skin and bones removed as you can get out
3 T butter
3 T whole wheat flour
2-3 cups milk (preferably whole or 2%)
salt
1/2 tsp. ground mustard
1/8 tsp. red pepper flakes or to taste
8 oz. block of white cheddar, shredded (or 2 c. shredded cheese)
Optional: crowns from one head broccoli

In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and bring up to medium-high, whisking constantly. After a minute or so, add milk. Stir regularly as milk heats and bubbles. Let bubble, whisking, until sauce thickens (sauce should coat the back of a spoon, like this).

Remove sauce from heat. Stir in a sprinkle of salt, ground mustard, and red pepper flakes. Stir in shredded cheese. Add pasta and salmon and mix well.

If you want to have a vegetable in this dish, let broccoli boil with your pasta. Drain together and add them back in together as well.

Added to Tasty Tuesday.

And FYI, the winner of our Sisterchick Scavenger Hunt was Krystal from The Clever Mommy! Congratulations, Krystal!!

—-
Subscribe to the RSS feed or by e-mail.
Twitter much? I’m vanderbiltwife there, too.
Join my Facebook Fan Group
A few of my favorite things on my Tumblr page