Ingredients:
- 1/4 cup (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk, room temperature
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
- 1/4 tsp (1g) garlic powder
- 1 pinch (0.5g) ground nutmeg
- 12 oz (340g) wide egg noodles
- 2 cans (5 oz/142g each) tuna in water, drained
- 1 cup (150g) frozen peas, thawed
- 1/2 cup (60g) diced celery
- 1/2 cup (60g) diced carrots
- 1 cup (115g) shredded sharp cheddar cheese
- 1 cup (60g) Panko breadcrumbs
- 2 tbsp (28g) melted butter
- 1/2 cup (50g) grated Parmesan cheese
Instructions:
- Boil the egg noodles in salted water for 2 minutes less than the package directions. In the final 2 minutes of boiling, toss the diced carrots and celery into the pot to blanch them. Drain everything together and set aside.
- Melt 1/4 cup butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells nutty but remains pale.
- Slowly stream in the milk while whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in the salt, pepper, garlic powder, and nutmeg.
- Fold the drained tuna, blanched vegetables, peas, and cheddar cheese into the cooked noodles. Pour the homemade sauce over the mixture and stir until every noodle is glossy.
- Transfer the mixture to a 9x13 inch baking dish.
- Combine Panko breadcrumbs, melted butter, and Parmesan in a small bowl and scatter evenly over the top.
- Bake at 375°F (190°C) for 15-20 minutes until the topping is mahogany-colored and bubbling.