Step 1

Preheat oven to 180C.

Step 2

Cook macaroni in plenty of salted boiling water for 2 minutes less than the packet time says (I cooked mine for 6 minutes). In the final 2 minutes, add the carrots so that they blanch quickly. Drain pasta and carrots, rinse under cold water and set aside.

Step 3

In the same saucepan, melt butter and cook garlic and onion for 2 minutes over gentle heat until starting to soften. Stir in flour and cook off for 1 minute. Add milk gradually, whisking as you go to ensure there are no lumps. Heat over medium heat, stirring often, until sauce thickens. Whisk in pepper, garlic powder, salt and mustard. Add cooked pasta and carrots, zucchini and peas, as well as salmon that has been drained and broken into chunks. Stir gently so that everything combines well with the sauce. Pour into an oven-proof baking dish.

Step 4

In a small bowl, combine panko bread crumbs with melted butter. Sprinkle over the top of the pasta bake. Bake for 25 mins until golden and bubbling.