Ingredients
- 1 tin tuna in spring water
- 250g rigatoni
- 25g butter
- 25g plain flour
- 200ml milk
- 150g strong cheddar, grated
- salt & pepper
Instructions
- 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 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.