prep time15 minutes
cook time35 minutes
serves2 pax
Ingredients
| 250g | San Remo Macaroni |
|---|---|
| 1 can | Tuna in oil, drained & flaked |
| 4 pcs | Chesdale Slice Cheese (break into pieces) |
| 1 pc | Onion, peeled and chopped finely |
| 200g | Broccoli, separated into small florets |
| 1 can | Sweetcorn kernels, drained |
| 10g | Flour (or 1 tbsp) |
| 100ml | Anchor UHT Milk |
| Salt & pepper to taste |
Method
- Preheat oven to 240°C.
- Cook macaroni in a medium pan of boiling, salted water, according to packet instructions. Add broccoli to the macaroni towards the last 4 minutes of cooking. Drain well.
- Heat oil in a large pan, add in the onion and cook on low until onions are soft.
- Turn up the heat to medium, stir in the flour and cook about 1 -2 minutes. Slowly add the milk and stir it in. Once all the milk is mixed together, continue to stir until the sauce thickens. Season with salt & pepper.
- Mix the pasta, half of the cheese, tuna, broccoli and sweetcorn together into the sauce. Put into a baking dish and bake in the oven for 15 to 20 minutes until cheese is golden brown.
