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 sameoldeverydayplatesandbowls.
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 c. milk (preferably whole or 2%)
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.