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Ingredients
- 225 g macaroni
- 80 g butter
- 1 onion, finely chopped
- ¼ cup (30 g) plain flour
- 2 cups (500 ml) milk
- 2 teaspoons wholegrain mustard
- 185 g can tuna in brine, drained and flaked
- 425 g can tuna in brine, drained and flaked
- ½ cup (80 g) frozen peas, thawed
- 2 cups (250 g) grated Cheddar
- ⅓ cup (35 g) dry breadcrumbs
Method
1. Lightly grease a 2 litre ovenproof dish. Cook the pasta in a large saucepan of boiling water until just tender. Drain well.
2. Meanwhile, melt the butter in a large saucepan and cook the onion over medium heat for 3 minutes. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat, stirring constantly until the sauce boils and thickens. Add the mustard, tuna and peas and cook, stirring, until thickened. Remove from the heat and add 150 g of the cheese.
3. Stir in the pasta, then spoon the mixture into the prepared dish. Sprinkle with the remaining cheese and breadcrumbs. Cook under a hot grill for 2 minutes, or until the cheese has melted.
