Ingredients
2 x 198g cans of flaked pink salmon, drained
600g penne
2 x 150g can sweetcorn
2 x 125g bag of plain crisps, crushed
2 carrots grated
A couple of handfuls of parsley, chopped
200g mild cheddar, grated
Salt and pepper
100g butter
100g plain flour
1200ml milk
Method
Pre heat your oven to 180°C.
Boil the pasta according to the packet instructions, but remove from the heat 3 minutes less than the stated cooking time.
Melt the butter in a small saucepan, add the flour and mix until a smooth paste is formed.
Gradually add in the milk until a thick but smooth white sauce is achived. Add a pinch of salt and pepper and a handful of the cheese.
Once the cheese has melted into the sauce, drain the cooked pasta and mix into the sauce.
Add in the sweetcorn, salmon and half the parsley. Mix gently to combine and transfer to a large baking dish.
In a small bowl combine the grated carrot, remaining cheese, crisps and the rest of the parsley.
Sprinkle the mixture over the top of the pasta and bake for 15-20 minutes until the cheese has melted and the crisps are browned.
Makes 8 portions.
