3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1 (14 3/4 oz.) can salmon, drained and juice reserved, skin and bones removed
Milk
2 1/2 c. (10 oz.) shredded Cheddar
1 lb. Rotini, uncooked
3 tbsp. softened butter
2 to 4 green onions, cut into 2 inch long thin strips

In 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 Cheddar 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.

2 (6 1/2 ounce) cans tuna, drained and flaked, can be used instead of salmon. If using tuna, drain all liquid and use 2 1/4 cups milk.