Ingredients:

  • 12 oz Wide Egg Noodles
  • 1 Tbsp Kosher Salt (for boiling water)
  • 3 Tbsp Unsalted Butter
  • 1 small Shallot or Small Yellow Onion, finely diced
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk, warmed
  • 1 cup Low-Sodium Chicken or Vegetable Stock
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper (to taste)
  • 4 oz Sharp White Cheddar Cheese, grated
  • 2 oz Parmesan or Gruyère, grated (optional)
  • 2 x 5 oz cans Tuna, packed in olive oil, drained
  • 1 cup Frozen Sweet Peas
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 1/4 cup Sharp Cheddar Cheese, grated (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Boil the egg noodles in heavily salted water until al dente (usually 1-2 minutes less than package directions). Drain immediately and set aside; do not rinse.
  2. Melt the 3 Tbsp butter in a heavy-bottomed saucepan over medium heat. Add the diced shallot/onion and sauté gently until translucent and softened, about 3-4 minutes. Sprinkle the flour over the softened shallots and whisk constantly for 1 minute to cook the roux.
  3. Gradually whisk in the warm milk and stock, pouring slowly to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently until the sauce thickens significantly (it should coat the back of a spoon).
  4. Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, and a generous pinch of salt and pepper. Add the 4 oz of grated cheddar and the optional Parmesan/Gruyère. Stir until completely melted and the sauce is smooth and glossy. Taste and adjust seasoning.
  5. Gently fold the cooked noodles, drained tuna, and frozen peas into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared casserole dish, spreading evenly.
  6. In a small bowl, combine the Panko breadcrumbs, 2 Tbsp melted butter, and 1/4 cup of grated cheddar. Toss until evenly moistened. Sprinkle the breadcrumb mixture evenly over the pasta bake.
  7. Bake for 25 minutes, or until the sauce is visibly bubbling around the edges and the topping is deeply golden brown and crispy.
  8. Remove from the oven and let the bake rest for 5–10 minutes before serving. This allows the sauce to set slightly, making serving neater.