3 tbsp. butter
Garlic
3 tbsp. all purpose flour
1 tsp. salt
1 tsp. dry mustard
1 (14 3/4 oz.) can salmon
Milk
2 1/2 c. shredded Wisconsin Colby or cheddar cheese
1 lb. pkg. Creamette rotini, uncooked
3 tbsp. softened butter
2-4 green onions, cut into 2" long strips

Drain salmon and reserve juice. Remove skin and bones also. In a medium saucepan, heat butter and garlic. Stir in flour, salt and dry mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into flour mixture. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Add salmon. Heat through.

Prepare rotini according to package directions; drain. Add softened butter; toss to coat. Arrange on warm serving platter. Spoon hot salmon mixture over rotini. Top with green onion strips. Garnish as desired. Serve immediately. Refrigerate leftovers. Serves 6 to 8.

Options: You may substitute 2 cans of tuna for salmon, drain ALL liquid and use 2 1/4 cups of milk. I sometimes use a package of imitation lobster meat.