Ingredients

The following ingredients have 4 Servings
  • 400 g (14oz) rigatoni pasta
  • 3 tbsp butter
  • 3 tbsp flour ((plain/all purpose))
  • 600 ml (2 ½ cups) milk
  • 180 g (2 cups) cheddar, grated plus extra for topping
  • 1 tsp mustard powder or Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • Pinch freshly grated nutmeg (, optional)
  • 2 large leeks (, white parts only, finely diced)
  • 200 g (7oz) mushrooms, sliced
  • 320 g (11oz) canned tuna steak, drained
  • Large handful fresh parsley (, chopped, divided)
  • Salt and pepper (, to season)

Instruction

  • Make the cheese sauce. Heat the butter in a large pan over medium heat until melted.
  • Stir in the flour, stirring continuously, until you make a paste (called a roux). Don't let the roux brown, keep stirring.
  • Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.
  • Working quickly, keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy.
  • Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt.
  • Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.
  • Preheat the oven to 180C (350F). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente (with a bit of a bite to it) you don’t want limp overcooked pasta. Drain well.
  • Mist a large pan with cooking spray and sauté the leeks and mushrooms for five minutes, stirring, until softened. Stir in the minced garlic and cook for another two minutes.
  • Add the softened vegetables to the pasta and mix together.
  • Stir in the tuna, half of the chopped parsley and a couple of ladlefuls of the cheese sauce.
  • Transfer to a large ovenproof baking dish and spread out. Pour the remaining cheese sauce over the whole dish. Season with pepper and add a little grated cheese over the top.
  • Bake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Cool slightly before serving garnished with more chopped parsley.