Cook some penne in boiling salted water according to the packet directions, leaving it “al dente” as it will be cooked a little longer in the bake.
Towards the end of the cooking time, throw in some broccoli florets to cook for about 4 minutes. Drain and tip into a casserole dish. Cut salmon fillets
into bite-sized chunks (removing the skin if necessary) and add these to the pasta and broccoli. Make a cheese sauce by melting a good knob of butter,
adding a Tbs of flour and cook this for a few minutes. Then add 500ml whole milk, stirring over a low heat until thickened and smooth. Add in a couple
of good handfuls of grated cheddar cheese and stir until melted. Season with freshly-ground black pepper and pour this over the pasta/salmon/broccoli.
Sprinkle over a little more grated cheddar and bake in a 180°C oven for about 30 minutes, until bubbling and the top is golden.