• 600g dried pasta
  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • 350g cheddar cheese
  • 2 spring onions
  • 2 cloves of garlic
  • 1 tsp dried chilli flakes
  • 2 tins of tuna in spring water, drained
  • 50g breadcrumbs

Preheat your oven to 180°C.

Cook your pasta in seasoned water for 2 minutes less than packet instructions. 

Add your butter and plain flour to a pan, melt and combine to form a roux. You want to cook this through for a few minutes to remove the floury taste. To this, add your milk a little at a time to form a smooth sauce, the consistency of double cream. Add 250g of your cheese and season (being generous with the pepper). 

In a separate pan fry off your finely chopped spring onions and crushed garlic with a sprinkling of dried chilli flakes. Fry for 3 minutes until softened and slightly coloured. 

When everything is ready, combine throughly in an oven proof dish with your tuna.

With gooey, delicious cheesiness happening on the inside - let's make it crunchy on top! Sprinkle with breadcrumbs and the remaining cheese. Pop into your preheated oven for 15-20 minutes or until you've noticed the cheese on top has melted and your breadcrumbs have gone gorgeously golden.