- 2 cups pasta preferably shell pasta
- 15 oz can of salmon
- 1/3 cup butter
- ¼ cup flour
- 1 small onion chopped
- 2 cups milk
- 1 cup cheddar cheese grated
- 1 tsp parsley chopped
- Salt and pepper
Read the cooking instructions on the pasta package and begin to cook.
Drain water from the pasta but make sure to set the water aside. Squash the salmon and set it aside.
Take a saucepan and heat up ¼ cup of butter. Put the flour and continue stirring for about a minute. Put the milk and wait for it to boil. Make sure to stir regularly.
If it boils, bring down the heat and let it cook but make to stir frequently up until the sauce becomes thick. Set it aside.
Heat the remaining butter in a skillet. Put the onion and cook for five minutes until it becomes tender.
Put the cooked onions into white sauce as well as the salmon and the remaining liquid. Put the cheddar cheese, parsley and add season depending on your taste. Put over heat and stir constantly up until the cheese melts.
Add the salmon sauce on the pasta and mix well.