Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 cup (150 g) elbow macaroni
2½ tablespoons (50 g) butter
1 onion, finely chopped
2 tablespoons plain flour
2 cups (500 ml) milk
1 tablespoon wholegrain mustard
½ cup (60 g) grated cheddar
185 g can tuna in springwater, drained
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1 cup (80 g) fresh breadcrumbs
Preheat the oven to 180°C. Grease a 6 cup (1.5 litre) ovenproof dish. Cook the macaroni in a large saucepan of lightly salted boiling water, following the packet instructions. Drain and set aside.
While the pasta is cooking, melt 1 tablespoon (20 g) of the butter in a large saucepan over a medium–high heat. Add the onion and cook, stirring, for 1–2 minutes, or until softened. Add the flour and stir for 1 minute. Remove from the heat and gradually add the milk, stirring until smooth. Return to the heat and cook, stirring, until the mixture comes to the boil.
Remove the pan from the heat and stir in the mustard, cheese, tuna, parsley and macaroni. Season with salt and freshly ground black pepper. Spoon the mixture into the prepared dish.
Melt the remaining butter and toss with the breadcrumbs until well coated, then sprinkle over the top of the tuna mixture. Bake for 30–35 minutes, or until the top is bubbling and golden.