Elbows Baked with Salmon Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Monterey jack cheese | 2 Cup (16 tbs), grated | |
| Dry mustard | 1/3 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 pound of small elbow macaroni, cooked very al dente, drained | ||
| Cucumber | 1 Small, thinly sliced | |
| Salmon | 1 Pound, drained, flaked | |
| Breadcrumbs | 1/2 Cup (16 tbs), buttered | |
Directions
In a saucepan, melt the butter and stir in the flour, blending into a smooth paste.
Gradually add the cream, stirring and simmering until the sauce is smooth and thickened.
Blend in the cheese, mustard, cayenne, salt, pasta, cucumber, and salmon.
Taste for seasoning.
Pour into a buttered casserole, top with the breadcrumbs, and bake, uncovered, in a preheated 375-degree oven for 25 minutes, or until browned and bubbling.
Gradually add the cream, stirring and simmering until the sauce is smooth and thickened.
Blend in the cheese, mustard, cayenne, salt, pasta, cucumber, and salmon.
Taste for seasoning.
Pour into a buttered casserole, top with the breadcrumbs, and bake, uncovered, in a preheated 375-degree oven for 25 minutes, or until browned and bubbling.
Chef
