Big Arse Salmon Pasta Bake

This recipe is super versatile, it works with most vegetables; cooked chicken or tuna work equally well if you don't like or have any salmon, or even go meatless if you like. You can make it as big or small as you like. It is good to make earlier in the day then whack in the oven while you shower after the beach, for example.

1. Fill a large pot with water, and turn on the heat. Well done!
2. Throw in any root veggies (peel and chop) you are using - I put potatoes and carrots in this one.
3. After they have been simmering for about 10 minutes, add a packet of short pasta. Any shape you like! Boil for about 10 minutes.
4. 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. 
5. When all the vegetables and pasta are cooked, drain. At this stage I added a tin of corn kernels.
6. 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. 
1. Grate a big handful of cheese, mix through a few tablespoons of plain flour and some pepper and salt.
2. Heat 2 cups of milk in the same pot you cooked the pasta in to save washing up.
3. When the milk is simmering but not boiling, stir in the flour/cheese mixture.
4. Continue stirring until it thickens. Voila! Cheese sauce.
7. 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.
8. Stir through the pasta and veggies, then pour the whole thing into a baking dish.
9. Sprinkle the top with parmesan, a bit more grated cheese, and a handful of panko breadcrumbs.
10. Bake in the oven until heated through and the top is crispy.