200 g macaroni pasta
50 g butter, chopped
1 small onion, finely chopped
¼ cup plain flour
1 litre (4 cups) hot milk
1 cup grated cheddar cheese
2 tsp Dijon mustard
Salt and black pepper, to taste
1¼ cups frozen peas
425 g can tuna in oil, drained
2 tbsp dried breadcrumbs
mixed salad leaves, to serve
- Lightly grease an ovenproof dish (8-cup capacity).
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain well. Set aside, covered.
Meanwhile, melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until soft. Add flour. Cook, stirring, for about 2 minutes, or until golden brown. Gradually add hot milk, stirring until sauce is boiling and thickened. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in cheese and mustard. Season with salt and pepper.
Add pasta and peas to sauce. Stir until well-combined. Gently break up tuna and add to sauce. Fold through. Pour into prepared dish. Sprinkle with breadcrumbs.
- Cook in a moderate oven (180C) for about 30 minutes, or until golden brown. Stand for 5 minutes.
- Serve hot bake with mixed salad leaves.