Ingredients
3 cups dried curly pasta
1 head broccoli, cut into florets
50g butter
⅓ cup plain flour
3 cups milk
¼ cup finely grated parmesan
2 tsp wholegrain mustard
Sea-salt flakes and freshly ground black pepper, to season
425g tuna in springwater, drained and flaked
2 shallots, roughly chopped
2 Tbsp chopped dill, plus extra, to serve
2 tsp finely grated lemon rind
2 cups grated tasty cheese
2 cups salt and vinegar chips
Mixed green salad, to serve
Method
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Cook pasta in a large saucepan of boiling salted water for 8 minutes. Add broccoli. Cook for a further 2 minutes or until pasta is almost tender. Drain well. Set aside to cool.
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Meanwhile, melt butter in a large saucepan on medium-high heat. Add flour. Cook, stirring for 2-3 minutes or until mixture is bubbling. Gradually stir in milk until smooth and combined. Cook, stirring constantly, for 8-10 minutes or until mixture boils and thickens. Remove from heat. Stir in parmesan and mustard. Season. Set aside to cool.
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Place pasta and sauce in a large bowl. Add tuna, shallots, dill and lemon rind. Toss well to combine. Spoon mixture into a 20 x 27cm freezer-safe baking dish. Cover with plastic wrap, then foil. Freeze for up to 2 months.
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Thaw mac ’n’ cheese in the fridge overnight.
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Preheat oven to 160°C fan-forced (180°C conventional).
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Combine tasty cheese and chips in a bowl, then sprinkle over top of pasta mixture. Bake for 25-30 minutes or until golden and heated through. Serve mac ’n’ cheese sprinkled with extra dill and mixed green salad on the side.
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