This creamy pasta dish is a classic for a reason: it’s budget-friendly, super tasty and versatile enough to mix and match ingredients every time you make it.
This version gives you a basic recipe that can be pimped up with plenty of tasty extras. Try adding different veggies, such as chopped broccoli, frozen peas, tinned corn or baby spinach – all of them!
Because this dish is so deliciously rich, try using reduced-fat milk and cheese to lighten the load a little, and serve it with a light garden salad. If you want to create a really crunchy topping, sprinkle breadcrumbs and parmesan cheese on top before you put it in the oven for a nice golden top!
Ingredients
- 300g dried macaroni pasta
- 40g butter
- 2 tbsp plain flour
- 2 cups reduced-fat milk
- 3/4 cup reduced-fat grated pizza cheese
- 425g can tuna in springwater, drained, flaked
Method
- Preheat oven to 220°C. Lightly grease an overproof dish.
- Cook pasta in medium saucepan of boiling, salted water, following packet directions.
- Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
- Melt butter in saucepan over medium heat. Add flour.
- Cook, stirring, for one minute. Remove from heat.
- Gradually stir in milk until combined. Return to heat.
- Cook, stirring constantly, for three to four minutes. Remove from heat.
- Stir in 1/4 cup cheese. Season with pepper.
- Add to pasta with tuna and reserved liquid. Toss to combine.
- Spoon mixture into prepared dish.
- Sprinkle with remaining cheese.
- Bake for 12 to 15 minutes.