This is a dish we had a lot growing up. Mum would use potato chips for a crunchy topping, but I hardly ever have those in the house. It is relatively quick, and inexpensive and can be stretched even further with a green salad.

Ingredients

4 serv.

macaroni style pasta (penne, rigatoni, bow ties..etc.)↗250 g
onion, chopped finely.↗1⁄2
butter↗4 tablespoons
cornflour↗4 tablespoons
cayenne pepper↗
milk↗500 -750 ml
cheddar cheese, cubed↗200 g
(400 g) can tuna in brine or (400 g) can tuna in water, drained and flaked.↗1
frozen peas↗1⁄2 cup
frozen corn kernels↗1⁄2 cup
lemon juice↗1 tablespoon
grated cheddar cheese↗1 - 1 1⁄2 cup
cup of prepared dried breadcrumbs↗1⁄4 cup

Step-by-step instructions

1
Boil water and cook pasta according to packet instructions.
2
Add chopped onion to pasta water while pasta cooks.
3
Drain well.
4
Melt butter over a low heat.
5
Add flour and whisk to form a roux off the heat.
6
Season well with salt, pepper and cayenne.
7
Return to heat and add milk gradually, stirring all the time until white sauce thickens.
8
Remove from heat.
9
Add cheese cubes and stir till they melt.
10
Add tuna, peas, corn and lemon juice and combine.
11
Set aside.
12
In a casserole dish place pasta and white sauce mixture.
13
Stir to mix gently, making sure the pasta is well coated.
14
Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese.
15
Season well once again.
16
Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden.
17
Voila.

Source: food.com

Original recipe ↗

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