Ingredients:

  • 300g dried pasta shapes (penne, macaroni, or shells)
  • 450g fresh broccoli florets, cut into bite-sized pieces
  • 50g unsalted butter
  • 50g all-purpose flour
  • 750ml whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 cans (150g each) tuna in brine or olive oil, drained
  • 100g grated mature cheddar cheese, divided

Instructions:

  1. Preheat oven to 200°C (400°F/Gas Mark 6). Grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions. Add broccoli to the pot for the last 3 minutes of cooking time. Drain well.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes (making a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in mustard, nutmeg, salt, and pepper.
  4. Combine cooked pasta and broccoli with the creamy sauce. Gently fold in drained tuna.
  5. Pour the mixture into the prepared baking dish. Sprinkle with ¾ of the cheddar cheese.
  6. Bake for 20-25 minutes, or until golden brown and bubbly.
  7. Let stand for 5 minutes before serving, sprinkle remaining cheddar cheese before serve.