Cook Time: 30 minutes
Ingredients:
- 1 cup macaroni, raw
- 1/4 cup butter
- 1/4 cup flour
- 1 scant teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 2 cups milk
- 2 eggs,slightly beaten
- 1/2 cup shredded mild cheddar cheese
- 1 tablespoon chopped pimiento
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 can (16 ounces) salmon, drained and flaked
Preparation:
Butter a 9-inch square baking dish. Heat oven to 375°.Cook macaroni in boiling salted water, following package directions; drain well.
Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. Stir in salt, pepper, and flour, stirring until smooth and bubbly. Gradually stir in milk. Continue to cook over low heat, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs, whisking to incorporate quickly. Return egg mixture back to the saucepan mixture; whisk to blend well. Add cheese, pimiento, lemon juice, Worcestershire sauce, salmon, and hot drained macaroni. Turn mixture into the prepared baking dish. Bake for 25 to 30 minutes. Let stand for 5 minutes; cut into squares to serve.
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