SERVES 6 | 15 MINUTES PREP | 15 MINUTES COOKING
- 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.