The whole family will like this simple and yummy casserole. Very economical and easy to make.
- 12 oz / 350 g macaroni
- 7 oz / 200 g frozen peas
- 5 tbsp / 70 g butter
- ½ all-purpose flour
- 3 cups milk
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 3 oz / 85 g Cheddar cheese
- 3 oz / 85 g Parmesan cheese
- 14 oz / 400 g canned tuna
- 4 large tomatoes
- Preheat oven to 400° F / 200° C. Cook macaroni for about 10 mins in boiling salted water (check instructions on the package). Add peas 3 mins before macaroni are ready. Drain and refresh in cold water.
- Meanwhile melt butter in a saucepan over medium heat. Add flour, whisking constantly, and cook for a minute. Increase heat to medium-high and gradually add the milk, whisking, until sauce is smooth and thick. Add mustard, lemon juice, grate ⅔ of each cheese and stir.
- Add pasta, peas and drained tuna to the sauce. Season with salt and pepper, and mix together. Transfer into an ovenproof dish. Cut tomatoes into quarters, remove seeds and dice. Top macaroni with tomatoes and sprinkle with the rest of the grated cheeses. Bake for 20 mins, until golden and bubbly.
