Ingredients:

  • 12 oz dried penne or fusilli pasta
  • 10 oz canned solid white albacore tuna in water, drained and flaked
  • 1 cup frozen peas
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup panko breadcrumbs
  • 0.25 cup parmesan cheese, finely grated
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Boil a large pot of salted water. Cook the pasta for 2 minutes less than the package directions for al dente. Drain and toss with a drop of oil to prevent sticking.
  2. Melt 4 tablespoons of butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute until nutty and pale.
  3. Gradually pour in the milk, whisking constantly until the sauce thickens and coats the back of a spoon.
  4. Remove from heat and stir in the Dijon mustard, garlic powder, and 1.5 cups of the grated cheddar cheese until smooth and velvety.
  5. Gently fold the par-boiled pasta, drained tuna, and frozen peas into the cheese sauce until evenly coated.
  6. Transfer to a baking dish. Combine panko, parmesan, and 1 tablespoon of melted butter; sprinkle over the top along with the remaining 0.5 cup of cheddar.
  7. Bake at 375°F (190°C) for 20 minutes until the sauce is bubbling and the topping is golden brown and crispy.