Cook macaroni in a saucepan of boiling salted water until al dente. Drain, reserving ½ cup pasta cooking water and return pasta to saucepan.
Stir through Leggo’s Pasta Sauce, reserved water, Edgell Corn Kernels and John West Pink Salmon. Season to taste. Spoon into a square 24cm x 24cm baking dish.
Sprinkle with combined parmesan and breadcrumbs. Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.