Ingredients
2 tins tuna in spring water
500g rigatoni
50g butter
50g plain flour
400ml milk
250g strong cheddar, grated
Method
Heat oven to 180C
Boil rigatoni for 5- 10 mins and drain
Add a can tuna and a can of sweetcorn
A handful chopped parsley
To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour. Cook for 1 min, then gradually stir in 400ml milk to make a thick white
sauce.
Remove from the heat and stir in all but a handful of the 250g grated cheddar.
Drain the pasta, mix with the white sauce, two cans tuna, one drained can sweetcorn and a large handful of chopped
parsley, then season.
Transfer to a baking dish and top with the rest of the grated cheddar.
Bake for 15-20 mins until the cheese on top is golden and starting to brown.