1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 lb. can salmon drained, reserve liquid
1 3/4 c. milk
1/2 tsp. salt
1/8 tsp. paprika
1 tbsp. lemon juice
1/4 c. minced parsley
5 oz. macaroni cooked and drained
2 c. shredded cheddar cheese

Heat oven to 375 degrees. Cook and stir onion in butter until tender. Remove from heat. Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in reserved liquid from salmon and the milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in salt, paprika, lemon juice, and parsley. Break salmon into bite size pieces. Layer macaroni, salmon mixture and 3/4 of cheese in 2 quart casserole ending with sauce. Sprinkle with rest of cheese. Bake 20 to 25 minutes.