Ingredients:

  • 400 g (14 oz) Dried Pasta (Penne, Shells, or Fusilli)
  • 2 L Water
  • 1 Tbsp Coarse Salt (for pasta water)
  • 1 Tbsp (15 ml) Olive Oil (or unsalted butter)
  • 1 Small Yellow Onion, finely diced
  • 1 Celery stalk, finely diced
  • 1/2 tsp Dried Thyme
  • 300 g (10.5 oz) Tinned Tuna in Oil, well-drained and flaked
  • 125 g (4.5 oz) Frozen Peas and/or Sweetcorn
  • 50 g (3.5 Tbsp) Unsalted Butter (for sauce)
  • 50 g (1/3 cup) All-Purpose Flour (Plain Flour)
  • 750 ml (3 cups) Whole Milk, cold or room temperature
  • 1/2 tsp English Mustard Powder (or Dijon Mustard)
  • 1/4 tsp Freshly Grated Nutmeg
  • 200 g (7 oz) Mature Cheddar Cheese, grated, plus extra for topping
  • Salt and freshly ground Black Pepper (to taste)
  • 50 g (1/2 cup) Panko Breadcrumbs
  • 50 g (1/2 cup) Grated Mature Cheddar or Parmesan Cheese (for topping)
  • 1 Tbsp (15 ml) Olive Oil or Melted Butter (for topping)

Instructions:

  1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6 (400°F). Lightly grease a 9x13 inch casserole dish.
  2. Cook the Pasta: Bring salted water to a rolling boil. Add pasta and cook for 2 minutes less than the package instructions (it must be very al dente). Drain immediately and set aside.
  3. Sauté Aromatics: In the sauce pot, heat 1 Tbsp of olive oil over medium heat. Add the diced onion, celery, and dried thyme. Sauté gently until softened and translucent (about 5-7 minutes). Remove the cooked vegetables and set them aside with the drained tuna and frozen vegetables.
  4. Make the Roux: Return the pot to medium heat. Add the 50g of butter. Once melted, whisk in the 50g of flour until a smooth paste forms (the roux). Cook the roux gently for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Add the Milk: Gradually add the cold milk, whisking vigorously the entire time to prevent lumps. Start with a small splash to loosen the paste, then pour the rest in slowly until incorporated.
  6. Thicken the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally, until it coats the back of a spoon thickly (about 5 minutes). Reduce heat to low.
  7. Finish the Sauce: Remove the pot from the heat. Stir in 200g of the grated mature Cheddar, the mustard powder, and nutmeg. Stir until the cheese is completely melted and the sauce is smooth. Season generously with salt and pepper.
  8. Combine Ingredients: Gently fold the cooked pasta, the sautéed vegetables, the drained tuna, and the frozen peas/sweetcorn into the cheese sauce until everything is evenly coated.
  9. Transfer to Dish: Pour the mixture into the prepared casserole dish, spreading it evenly.
  10. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, the remaining grated cheese (or Parmesan), and 1 Tbsp of olive oil/melted butter. Toss until the breadcrumbs are coated.
  11. Top and Bake: Sprinkle the Panko mixture evenly over the pasta bake. Place in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is deeply golden brown and crunchy.
  12. Rest and Serve: Remove from the oven and allow to rest for 5 minutes before serving. This allows the sauce to settle.