I have been making this for my family for a few decades, and before that, for flatmates. I can't remember where I got the recipe, but I have certainly had long enough to refine it! It doesn't have to give you a big arse, you can have a normal size portion with salad. It's easy to go back for seconds though.
- Fill a large pot with water, and turn on the heat. Well done!
- Throw in any root veggies (peel and chop) you are using - I put potatoes and carrots in this one.
- After they have been simmering for about 10 minutes, add a packet of short pasta. Any shape you like! Boil for about 10 minutes.
- Check that the potatoes and carrots are almost cooked. When the pasta is almost cooked, add any other vegetables that need cooking. This one has broccoli, and after about 5 minutes I added some peas.
- When all the vegetables and pasta are cooked, drain. At this stage I added a tin of corn kernels.
- Now, for the sauce! My sister and I call this 'Cheating Cheese Sauce', and it is a go to for cauliflower cheese. It's like bechemal without the risk of lumps.
- Grate a big handful of cheese, mix through a few tablespoons of plain flour and some pepper and salt.
- Heat 2 cups of milk in the same pot you cooked the pasta in to save washing up.
- When the milk is simmering but not boiling, stir in the flour/cheese mixture.
- Continue stirring until it thickens. Voila! Cheese sauce.
- Open a tin of salmon, pick out the bones and skin, and stir through the cheese sauce. Taste and adjust for seasoning. Sometimes a pinch of cayenne pepper is needed.
- Stir through the pasta and veggies, then pour the whole thing into a baking dish.
- Sprinkle the top with parmesan, a bit more grated cheese, and a handful of panko breadcrumbs.
- Bake in the oven until heated through and the top is crispy.
Feeds a lot of hungry people and reheats really well for the next days lunch!