Instructions:
Preheat oven to 350°.

Bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring occasionally until barely al dente, 7-8 minutes. Drain, rinse with cold water, and set aside in a large bowl.

Meanwhile, in a separate pot, simmer (not boil) the milk, mustard, wine, and onion.

In a large sauce pan, melt 3 tablespoons butter over medium low heat. Whisk in the flour and keep stirring for 3-5 minutes until the mixture (roux) turns a golden sandy color.

Add the milk mixture to the roux 1 cup at a time, whisking continuously until smooth. Bring to a boil then reduce heat to simmer.

Whisk in the zest, salt/pepper, nutmeg, and Tabasco sauce. Gradually stir in 2 1/4 cups of the cheese blend and whisk until melted. Cook 3 minutes, stirring constantly until smooth. Remove from heat. Temper in the egg. Fold the salmon, peas, olives, 1 tablespoon parley, and the sauce into the penne. Blend well. Pour mixture into a large casserole dish.

Top mixture evenly with the remaining cheese, paprika, and bread crumbs. Bake uncovered on the center rack for 30-35 minutes. Remove from oven, sprinkle with remaining parsley, and let rest for five minutes before serving.

*Use lightly toasted bread slices and pulse in a food processor to crumb

Serving Size: 8+