Ingredients

3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1 (14 3/4 oz.) can salmon, *drained
and juice reserved, skin and bones
removed
Milk
2 1/2 C. (10 oz.) shredded Cheddar
1 lb. Rotini, uncooked
3 Tbsp. softened butter
2 to 4 green onions, cut into 2 inch
long thin strips

Cooking Instructions

In medium saucepan, heat butter and garliC. Stir in flour, salt and dry mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into flour mixture. Cook, stirring constantly, until thickened and bubbly. Add Cheddar cheese; stir until melted. Add salmon. Heat through. Prepare Rotini according to package directions; drain. Add softened butter; toss to coat. Arrange on warm serving platter. Spoon hot salmon mixture over Rotini. Top with green onion strips. Garnish as desired. Serve immediately. Refrigerate leftovers. *2 (6 1/2 ounce) cans tuna, drained and flaked, can be used instead of salmon. If using tuna, drain all liquid and use 2 1/4 cups milk.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)