(4 oz.) uncooked medium pasta shells or elbow macaroni
1 1/2
cups
(6 oz.) shredded sharp process American or cheddar cheese, divided
1
tablespoon
chopped fresh or 1 teaspoon dried marjoram leaves
2
cups
broccoli flowerets, cooked
1
can
(6 oz.) skinless boneless pink salmon, drained and flaked
White Sauce
1/4
cup
butter
1/4
cup
flour
1/2
teaspoon
salt
1/4
teaspoon
pepper
2
cups
milk
Directions:
Heat oven to 350 F. Cook and drain pasta as directed on package.
While pasta is cooking, prepare White Sauce.
White Sauce directions: Melt butter in 1 1/2 qt. saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat sauce to boiling, stirring constantly. Boil and stir 1 minute.
Stir 1 cup of the cheese and the marjoram into white sauce until cheese is melted.
Mix pasta, broccoli, salmon and sauce in ungreased 2-quart casserole. Cover and bake 25 minutes.
Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes or until heated through.
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