I had a serious sleep in today, thanks to a big dance night last night, and with the rest of the family busy with sport and homework, lunch somehow got moved to two o’clock. We needed comfort food – something warm and rich that could be the comfortable transition between lunch and dinner, with plenty of easy to heat leftovers.
The solution…macaroni cheese. Soft, curly mouthfuls of pasta smothered in creamy sauce with flakes of tuna and bright bursts of green peas with a crisp crunchy crumbing on top. Mmmm…just what we needed.
- 500g macaroni
- 60g butter
- 1 onion, finely diced
- ¼ cup plain flour
- 4 cups milk
- 250g grated tasty cheddar cheese
- ½ cup frozen peas
- 425g can tuna, drained
- salt and pepper, to taste
- ½ cup coarse breadcrumbs (panko)
- Cook the macaroni in a pot of salted boiling water until al dente and drain. Meanwhile, melt butter in a large saucepan and sauté onion until softened. Add flour and cook, stirring for 1 minute. Add milk and bring to the boil, stirring with a whisk until thickened. Mix in ¾ cheese, peas, tuna and macaroni and season to taste. Transfer to an ovenproof dish, sprinkle with breadcrumbs and remaining cheese and bake at 200°C for 20-30 minutes until golden brown. Serve with salad.