Tuna Pasta Bake Recipe | Katie Pix

University classic. Question is: Cheese Sauce or Tomato Sauce? Its a great standby as all the ingredients can be found in your storecupboard or freezer. Enjoy, you wonderful lot! \r
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SERVES 6 | 15 MINUTES PREP | 15 MINUTES COOKING \r
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600g dried pasta\r
50g butter\r
50g plain flour\r
600ml whole milk\r
350g cheddar cheese\r
2 spring onions\r
2 cloves of garlic\r
1 tsp dried chilli flakes\r
2 tins of tuna in spring water, drained\r
50g breadcrumbs\r
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Preheat your oven to 180°C.\r
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Cook your pasta in seasoned water for 2 minutes less than packet instructions. \r
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Add your butter and plain flour to a pan, melt and combine to form a roux. You want to cook this through for a few minutes to remove the floury taste. To this, add your milk a little at a time to form a smooth sauce, the consistency of double cream. Add 250g of your cheese and season (being generous with the pepper). \r
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In a separate pan fry off your finely chopped spring onions and crushed garlic with a sprinkling of dried chilli flakes. Fry for 3 minutes until softened and slightly coloured. \r
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When everything is ready, combine throughly in an oven proof dish with your tuna.\r
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With gooey, delicious cheesiness happening on the inside - lets make it crunchy on top! Sprinkle with breadcrumbs and the remaining cheese. Pop into your preheated oven for 15-20 minutes or until youve noticed the cheese on top has melted and your breadcrumbs have gone gorgeously golden. \r
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