Ingredients:

  • 12 oz (340g) wide egg noodles
  • 1 cup (150g) frozen sweet peas
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 1/2 cups (600ml) whole milk
  • 1/2 cup (120ml) chicken or vegetable stock
  • 1 1/2 cups (150g) sharp white cheddar cheese, freshly grated
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 11 oz (310g) solid white albacore tuna, drained and flaked
  • 2 cups (60g) kettle-cooked potato chips, roughly crushed
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for 2-3 minutes less than the package instructions. During the final 60 seconds of boiling, add the frozen peas to the pot. Drain the noodles and peas, and set aside. Ensure the tuna is thoroughly drained before adding to the mixture.
  3. In a heavy-bottomed saucepan or skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant to form a roux.
  4. Slowly pour in the room-temperature milk and stock while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat. Stir in the Dijon mustard, onion powder, celery salt, and 1 cup of the grated white cheddar until the cheese is completely melted and the sauce is smooth. This forms your Mornay sauce.
  6. In a large mixing bowl or the noodle pot, combine the undercooked noodles, peas, and the drained, flaked tuna. Pour the cheese sauce over the top and fold gently until everything is evenly coated.
  7. Transfer the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese and the crushed kettle-cooked potato chips.
  8. Bake for 20-25 minutes until the edges are bubbling and the chip topping is golden brown. Garnish with fresh parsley before serving.