Ingredients:

  • 1 pound (450g) elbow macaroni or other short pasta
  • Water for boiling
  • 1 tablespoon salt
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup (60ml) dry sherry (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 (5 ounce/142g each) cans tuna in water, drained well
  • 1 cup (115g) frozen peas, thawed
  • 1 cup (100g) sliced mushrooms, sautéed until softened (optional)
  • 1/2 cup (60g) chopped celery
  • 1/4 cup chopped pimentos (optional)
  • 1 cup (100g) crushed potato chips (plain, kettle-cooked work best)
  • 1/4 cup (28g) grated Parmesan cheese
  • 2 tablespoons (28g) melted unsalted butter

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened. Stir in salt, pepper, garlic powder, onion powder, sherry (if using), parsley, and chives.
  3. In a large bowl, combine the cooked pasta, creamy sauce, tuna, peas, mushrooms (if using), celery, and pimentos (if using). Mix well.
  4. In a separate bowl, combine crushed potato chips, Parmesan cheese, and melted butter.
  5. Pour the tuna mixture into the baking dish. Sprinkle the potato chip topping evenly over the top.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving.