Ingredients:

  • Wide Egg Noodles (or preferred pasta): 1 lb (450 g)
  • Kosher Salt: To season pasta water
  • Unsalted Butter: 1 Tbsp (15 g)
  • Yellow Onion, finely diced: 1/2 medium (75 g)
  • Celery, finely diced: 1 stalk (50 g)
  • Garlic, minced: 2 cloves
  • Black Pepper and Salt: To taste
  • Unsalted Butter: 4 Tbsp (55 g)
  • All-Purpose Flour: 1/4 cup (30 g)
  • Whole Milk, warmed slightly: 3 cups (710 ml)
  • Low-Sodium Chicken or Vegetable Stock (or reserved pasta water): 1/2 cup (120 ml)
  • Dijon Mustard: 1 tsp (5 ml)
  • Worcestershire Sauce: 1/2 tsp (2.5 ml)
  • Sharp Cheddar Cheese, grated: 1 cup (110 g)
  • Nutmeg, freshly grated: A pinch
  • Tinned Tuna (oil-packed, thoroughly drained): 2 x 5 oz cans (approx. 280 g total drained weight)
  • Frozen Peas (do not thaw): 1 cup (150 g)
  • Panko Breadcrumbs: 1/2 cup (60 g)
  • Freshly Grated Parmesan Cheese: 1/4 cup (25 g)
  • Melted Unsalted Butter (or quality olive oil): 2 Tbsp (30 g)

Instructions:

  1. Cook the egg noodles in a large pot of salted boiling water according to package directions, aiming for al dente (about 1 minute less than specified). Drain the noodles and set aside. Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
  2. In a large saucepan, melt 1 Tbsp of butter over medium heat. Add the diced onion and celery, and cook gently until softened and translucent (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove the vegetable mixture from the pan and set aside.
  3. Return the saucepan to medium heat. Add the remaining 4 Tbsp of butter. Once melted, whisk in the flour until a smooth paste (the roux) forms. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour flavor.
  4. Gradually whisk in the warmed milk, adding a splash at a time initially, followed by the stock/pasta water. Bring to a gentle simmer, whisking frequently until the sauce coats the back of a spoon thickly (about 5 minutes).
  5. Remove the pan from the heat. Stir in the Dijon mustard, Worcestershire, and a pinch of nutmeg. Fold in the grated Sharp Cheddar cheese until completely melted and smooth. Season generously with salt and pepper.
  6. Gently flake the drained tuna into the cheese sauce. Stir in the reserved sautéed onion/celery mixture and the frozen peas. Add the cooked egg noodles to the saucepan and toss gently until every noodle is thoroughly coated.
  7. Pour the entire mixture into the prepared baking dish. In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, and 2 Tbsp of melted butter. Sprinkle the mixture evenly over the casserole.
  8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling around the edges and the Panko topping is golden brown and crisp. Allow the casserole to rest for 5-10 minutes before serving.