Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or elbow macaroni)
  • 1 tablespoon (15ml) olive oil
  • Salt for pasta water
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/4 teaspoon (1.5g) garlic powder
  • 1/4 teaspoon (1.5g) onion powder
  • 2 (5-ounce/142g each) cans tuna in water, drained well
  • 1/2 cup (60g) frozen peas
  • 1/4 cup (60g) mayonnaise
  • 2 tablespoons (30ml) lemon juice
  • 2 spring onions sliced
  • 2 cups (200g) grated cheddar cheese
  • 1/2 cup (50g) grated parmesan cheese
  • 1/2 cup (40g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain well and drizzle with olive oil. Set aside.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened. Stir in salt, pepper, garlic powder, and onion powder.
  4. Remove sauce from heat. Stir in tuna, peas, mayonnaise, lemon juice and spring onion. Add the cooked pasta to the sauce and stir to combine. Pour the mixture into the prepared baking dish.
  5. In a small bowl, combine cheddar and parmesan cheeses. Sprinkle over the pasta mixture. Combine panko breadcrumbs and melted butter and sprinkle over cheese. Bake for 20-25 minutes, or until golden brown and bubbly.
  6. Let stand for 5 minutes before serving.