Name: Crunchy potato-topped tuna mac and cheese
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4-6
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

Satisfying and filling, pantry and fridge staples are the base of this tuna bake. Top your cheesy pasta bake with salt and vinegar chips for an instant ‘potato’ topping.

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

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.

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.

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.

Thaw mac ’n’ cheese in the fridge overnight.

Preheat oven to 160°C fan-forced (180°C conventional).

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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