|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|White pepper||To Taste|
|Dry mustard||1⁄8 Teaspoon|
|Worcestershire sauce||1⁄8 Teaspoon|
|Shredded gruyere cheese/Edam cheese||1 Cup (16 tbs)|
|Salmon||1 Can (10 oz), drained|
|For crumb topping|
|Soft breadcrumbs||1⁄3 Cup (5.33 tbs)|
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 2 quart casserole; set aside.
In a medium saucepan over low heat, saute onion and green pepper in butter until onion is golden.
Stir in flour.
Slowly add milk.
Cook until mixture thickens, stirring constantly.
Reduce heat and simmer 3 minutes.
Add 1 teaspoon salt, pepper, mustard and Worcestershire sauce.
Stir until cheese is melted.
Remove salmon skin and bones.
Fold salmon and cooked macaroni into cheese sauce.
Spoon salmon mixture into casserole.
Sprinkle with Crumb Topping.
Place casserole in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 25 minutes.
Makes 4 servings.