Ingredients:
- 400 g pasta (penne, fusilli, or macaroni)
- 2 cans tuna in water or oil, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup frozen peas (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup grated Parmesan cheese (for topping)
- ½ cup breadcrumbs (optional for a crispy topping)
Instructions:
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. - Prepare the Cream Sauce
In a saucepan, melt the butter over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another minute. - Make the Roux
Sprinkle in the flour and stir continuously for about 1 minute to form a smooth paste. - Add the Milk
Gradually whisk in the milk while stirring to avoid lumps. Continue cooking until the sauce thickens and becomes smooth. - Add Cheese and Seasoning
Stir in the cheddar cheese, salt, pepper, and paprika. Mix until the cheese melts and the sauce becomes creamy. - Combine Ingredients
Add the cooked pasta, drained tuna, and peas to the sauce. Stir gently until everything is well coated. - Assemble the Bake
Transfer the mixture into a greased baking dish. Sprinkle mozzarella, Parmesan cheese, and breadcrumbs evenly on top. - Bake
Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until the top is golden and bubbly. - Serve
Remove from the oven and let it rest for 5 minutes before serving.
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables
- Add a slice of crusty bread or garlic bread on the side
- Pair with a light lemon dressing salad to balance the creamy texture
Optional Variations
- Add sweetcorn, mushrooms, or spinach for extra flavor
- Use whole wheat pasta for a healthier version
- Substitute part of the milk with cream for a richer sauce
- Top with crushed crackers instead of breadcrumbs for extra crunch
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen before baking and cooked later for a convenient make-ahead meal.