Ingredients:
425g canned tuna in brine
1 small brown onion, sliced
2 cups milk
1 cup thickened cream
60g butter
2 tbsp plain flour
2 cups freshly grated cheddar cheese + 1/2 cup grated parmesan cheese
salt & freshly ground black pepper, to taste
300g elbow macaroni
- Preheat oven to 180°C.
- Cook macaroni in a pan of rapidly boiling water until just tender. Drain.
- Saute onions until softened. Remove from saucepan.
- Melt butter over medium-low heat. Add flour and cook, stirring until foaming. Gradually add in the milk and cream and stir continuously to get a smooth consistency. Cook until the mixture thickens. Reduce heat and cook for a further 2 minutes.
- Then add in half of the cheese, tuna, onion and macaroni. Season well. Stir until well combined.
- Transfer the macaroni into an ovenproof dish. Sprinkle the remaining cheese over the pasta mixture.
- Bake for about 15 - 20 minutes or until golden. Serve hot.
Suggestion for an even simpler version: use a can of cream of mushroom or cream of celery. Add in some chopped onions, use same grated cheese.
ReplyDeleteChris: Thanks for the suggestion. Yes, definitely made life simpler in the kitchen ;-)
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